Recipe - Stewed Celery In Cream

2 cup Celery, cut in 1" pcs.
One half cup Stock
4 teaspoon Flour
2 tablespoon Butter
One half cup Light cream
3 Gratings of fresh nutmeg, +
to taste; (3 to 4)

Simmer celery in stock until just tender, about 1215 min. Remove from
heat, drain, & reserve stock (about 2/3 cup.) In a heavy saucepan, melt
the butter and stir in flour, using a whisk to blend well. Cook until it
bubbles. Combine the cream & stock, pour into butter & flour mixture.
Simmer until thickened, about 3 min. Add nutmeg. Put celery back into
the sauce & warm it thru before serving.