Required: One pint of brown stock. Two ounces of flour. Two ounces of butter or dripping. One sliced onion. One sliced carrot. One teaspoonful of lemon juice. A bunch of parsley and herbs. Salt and pepper.

Melt the butter in a saucepan, add the vegetables, herbs, and flour, and fry them a light brown; pour in the stock, and stir until it boils. Season carefully with salt, pepper, and lemon juice. Simmer gently for fifteen minutes, skimming it well. Pour through a gravy-strainer, and serve.

N.B. - Well washed bacon rinds or bones greatly improve the flavour of the stock.