CELERY (STEWED) WITH WHITE SAUCE

2 or 3 heads of celery (according to quantity required)
2 oz. of butter
1 dessertspoonful of flour
1/2 pint of milk
pepper and salt to taste

Remove the outer hard pieces from the celery, saving them for flavouring soups or sauces; wash well and cut up in pieces about 3 inches long. Set over the fire with 1/2 pint of water, the butter and seasoning. Let cook gently until the celery is quite tender, which will take about 1 hour; add the thickening and the milk. Let all gently simmer for a few minutes, and serve.