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Boiled Celery

Trim off all outside pieces, and suppress the roots of three heads of celery, cut them into lengths of six inches each, wash well and tie together. Cover them with boiling water in a saucepan, add a piece of mace, some peppercorns, an onion, and a little salt, and then boil. Put one tablespoonful of flour and one tablespoonful of butter into a saucepan, and when it is melted add sufficient water to that in which the celery was boiled to make the sauce. Beat the yolk of an egg with the juice of a lemon, and when the sauce is off the fire stir it in, adding a pinch of salt. When the celery is done, place it on a dish, cut off the string that fastens it together, and pour over the sauce.