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Stewed Turkey with Celery

Clean and truss a hen turkey as for boiling, stuff it with veal forcemeat, place it in a large saucepan with plenty of hot water, and boil it gently until tender. When the turkey is done take half of the cooking liquor and put it into another saucepan with four well-washed heads of celery, and stew them until tender. Remove the celery from the liquor, put in the turkey, breast downward, and boil it gently for twenty minutes; then drain it, put it on a hot dish and keep it near the fire. Stir one ounce of butter into one tablespoonful of flour, put it in the celery liquor, stir it over the fire until boiling, then put in the celery cut up into short lengths, and warm it again. Pour the sauce and celery over the turkey, and serve.