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Celery Sauce

Cut into very small dice pieces four branches white celery and place in a small saucepan with three-quarters of a pint cold water and half teaspoon salt and boil for fifteen minutes. Drain on a sieve and keep the water and celery separate.

Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and stir while heating for two minutes; then pour in half the quantity of celery water. Season with two saltspoons salt, one saltspoon cayenne pepper and a saltspoon ground nutmeg, adding one light gill cream; mix well with a wooden spoon, then add the celery; lightly mix, slowly boil for five minutes and use as required.