INGREDIENTS.--2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wineglassful of good beer; salt and pepper to taste.
Mode.--Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour; then add the boiling water and the remaining ingredients; let the whole stew gently for about an hour; then strain, and when cold, skim off all the fat. Thicken it in the same manner as for Brown Gravy, and, if thought necessary, add a few drops of
Browning for Stock.
Note.--The addition of a small quantity of mushroom ketchup or Harvey's sauce very much improves the flavour of this gravy.