GRAVY, Brown, without Meat.
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, and, if thought necessary, add a few drops of colouring. Time.—1 hour. Average cost, 2d. per pint.
Note.—The addition of a small quantity of mushroom ketchup or Harvey’s sauce very much improves the flavour of this gravy.