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 recipe No. 436, and, if thought necessary, add a few drops of
colouring No. 108.
_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.
RICH GRAVY FOR HASHES, RAGOUTS, &c.