6 slices bacon
1 bunch celery, sliced
1 c. carrots, sliced
1 c. sliced onion
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
3/4 c. chicken broth
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
2 tbsp. cider vinegar

Fry bacon until crisp, crumble and reserve. Cook celery, carrot, onion in 3 tablespoons drippings about 5 minutes. Stir in remaining ingredients except vinegar. Cook and stir until thick, about 3 minutes. Stir in vinegar. Garnish with bacon.