1 slice onion
Bit of bay leaf
Sprig of thyme
Sprig of parsley
1 cup stewed and strained tomatoes
1 cup Brown Stock
Salt and pepper
¼ cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.