Vegetables To Stew Celery

to stew celery
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842)

Ingredients:

heads of celery
veal stock​

1/2 pint cream
2 eggs yolks
lemon peel
nutmeg
salt
butter​

Instructions:

Wash and clean some heads of celery, cut them into pieces of two or three inches long; boil them in veal stock till tender. To half a pint of cream add the well-beaten yolks of two eggs, a bit of lemon-peel, grated nutmeg, and salt, also a bit of butter; make it hot, stirring it constantly; strain it upon the celery; beat it thoroughly, but do not let it boil.​