1 slice onion
Bit of bay leaf
Sprig of thyme
Sprig of parsley
6 peppercorns
5 tablespoons flour
2 cups Brown Stock
Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.