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Celery, Genevoise

Remove stale branches and leaves from three roots fine, fresh, crisp celery, detach branches, thoroughly wash and wipe, then cut in inch pieces. Place them in a saucepan with a two-ounce piece salt pork, white onion with two cloves stuck in it, pint broth, gill water, teaspoon salt and three saltspoons pepper, boil for forty-five minutes, then take up pork and onions. Mix in a saucepan an ounce butter and one and a half ounces flour, strain in celery broth and sharply mix until it comes to a boil. Add celery with a saltspoon each cayenne and grated nutmeg, mix well and let boil for ten minutes. Transfer celery, etc., to baking dish, sprinkle a little Swiss cheese over, set in oven for ten minutes, remove and serve.