Cream Of Celery Soup - cooking recipe

Ingredients

3 1/2 lb. celery, diced
3 1/2 gal. beef stock
1 lb. fat (butter preferred)
1 lb. flour, browned in fat
2 cans evaporated milk
salt and pepper to taste

Preparation

Add the celery to the beef stock and boil about 1 hour. Season to taste with pepper, celery salt and salt. Thicken with batter made of the fat and flour and just before serving add the milk.
Add enough beef stock 10 minutes before serving to make 5 gallons.