CELERY SOUP

1/2 stick celery
1/2 gill milk
1 dessertspoonful of meal
pepper and salt
a little piece of butter

Cut the celery into pieces, set it over the heat with 4 pint of water, let it cook until quite tender, rub it through a sieve; return to the saucepan, add pepper and salt to taste; smooth the meal with part of the milk, add the rest and thicken the soup; boil it up for a few minutes before serving.