shalot or small onion, 1/2 a teaspoonful of salt, a little pepper, 1
tablespoonful of Harvey's sauce or mushroom ketchup, 1/2 a teaspoonful
of arrowroot.
_Mode_.--Cut up the beef into small pieces, and put it, with the water,
into a stewpan. Add the shalot and seasoning, and simmer gently for 3
hours, taking care that it does not boil fast. A short time before it is
required, take the arrowroot, and having mixed it with a little cold
water, pour it into the gravy, which keep stirring, adding the Harvey's
sauce, and just letting it boil. Strain off the gravy in a tureen, and
serve very hot.
_Time_.--3 hours. _Average cost_, 8d. per pint.
BROWN GRAVY.