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Celery A La Creme

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take a dozen white heads of celery, cut about two inches long; wash them

very clean, and boil them in water till they are very tender; have ready

half a pint of cream, a little butter mixed with flour, a little nutmeg,

and salt; boil it up till thick and smooth; put in the celery, give it a

toss or two, and dish it up.











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