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Garlic Gravy

Cut a pound of lean beef into slices, and put them into a stewpan with two ounces of rasped ham, a scraped carrot, and one clove of garlic. Brown the meat slightly on both sides, then pour over it one pint of stock or water, and add a bundle of savoury herbs, another clove, and a lemon sliced right through. Simmer gently for an hour, thicken the gravy with a dessert-spoonful of flour, mixed smoothly with a small quantity of water, and strain through a coarse sieve. Add salt and pepper to taste, and a little grated nutmeg. Probable cost, 1s. 3d. Sufficient for one pint of gravy.