Wash thoroughly, and pare neatly, and cut into dice-shaped pieces, and then wash again in fresh water, two or three roots of fine celery, using only the white parts. Lift them out with the hand so that the sand and dirt will remain at the bottom of the pan, place them in a saucepan, and cover with fresh water, adding two or three pinches of salt, and a small piece of butter. Place the lid on, and cook over a hot fire for twenty minutes; then drain, put in the saucepan again with one pint of hot German sauce, toss well for a short time, and serve.

Celery Sauce For Boiled Fowls

Wash thoronghly and trim a head of celery. Put it into boiling water, with one tablespoonful of salt, and boil it until it is tender. Then drain it through a colander, and cut into pieces one-half inch in length. Blend a large tablespoonful of flour with one-fourth pint of the broth in which the fowls are boiling. Mix till it is quite smooth, add one ounce of butter, a small piece of grated nutmeg, and salt to taste, and mix it with one-fourth pint of milk. Place it over the fire in a saucepan, and stir it till it boils. Let it boil for ten minutes and then throw in the pieces of celery; when it is quite hot again, pour it into a sauce-tureen, and serve.

Celery Sauce For Game

Select a large bunch of celery, wash it thoroughly, cut it fine and boil slowly in a little water until it is tender, then add one pinch each of grated nutmeg, pepper, salt, and powdered mace, thickening it with one tablespoonful of butter rolled in flour. Boil it up and pour it in the dish. If desired, half a pint of cream and one wineglassful of white wine may be added to advantage.