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Boiled Fowl, Celery Sauce

Singe, cut off head and feet from a tender fowl of three and a half pounds, draw, wipe and truss; place in a saucepan with one carrot, one onion with two cloves stuck in it, two leeks, two branches parsley, one sprig thyme and a bay leaf; pour in sufficient water to cover fowl. Season with tablespoon salt, cover pan and slowly boil two hours. Take up fowl, dress on a large hot dish, untruss. Pour a celery sauce over the chicken and serve. N. B. Strain the broth of the fowl and use as for white broth.