Boiled Chicken with Celery Sauce

I never got around to making those croissants...But, never fear. Today is a new day.

However, I did want to share the modified recipe that I came up with to acheive my perception of a chicken dish from the early nineteenth century. Hope you enjoy!

Boiled Chicken with Celery Sauce

1 whole chicken, cut into pieces
4 stalks celery (original calls for "large bunch of celery")
1/2 tsp mace - or to taste
1/2 tsp nutmeg - or to taste
1 tbsp flour
2 tbsp butter
pepper and salt to taste
5 slices turkey bacon, cooked until crisp
lemon slices to garnish

Place cut up chicken pieces in a pot and cover with water. Boil continuously until done - about 45 minutes. (I actually brought the meat to a boil and then allowed it to simmer until it was nearly off the bone. I also added a little salt to the water for flavor.)
Wash and pare celery stalks into small pieces. Place in saucepan with water to cover and boil until very soft. Drain off a very little of the water and season with mace and nutmeg before returning to medium heat. In a small measuring cup, combine salt, pepper, and flour. Add some hot water from the saucepan and whisk until combined and smooth. Add this to the saucepan with the butter, and whisk until the sauce is thickened and smooth.
Place chicken pieces in a dish and pour celery sauce over them. Garnish with chipped up turkey bacon and lemon slices.