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Potage, Knot Celery

Peel and finely slice three roots knot celery, place in saucepan with a sliced onion, two sliced leeks, two branches parsley, a branch chervil, two bay leaves, two sliced, cold, peeled raw potatoes and two ounces raw ham cut in small pieces. Moisten with two quarts broth and quart water, season with teaspoon salt, half teaspoon pepper, saltspoon nutmeg, and lightly mix. Cover pan, let gently boil for one and a half hours, press soup through sieve into a vessel, then through Chinese strainer into another saucepan. Set pan on fire, add two gills milk, half a gill cream and half ounce butter; mix well, then let boil for five minutes, place bread croutons in soup tureen, pour soup over and serve.