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Fish Gravy

Put into a saucepan a piece of butter, a few slices of onion, and a carrot cut in pieces; then add the remains and bones of any fish. Let the vegetables simmer without burning, moisten with a little white stock, and when it boils thicken it with a little arrowroot or white roux (see ROUX, WHITE) to the desired consistency. Probable cost, 8d.