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Gravy, Brown, Cheap and Good

Toast a slice of bread on both sides until hard and darkly browned, but not burnt. Cut two large onions into thin slices, fry them in a little dripping or butter till brightly browned, and pour over them a quart of boiling water or stock. Put in the toast, and any trimmings of meat, or poultry, or bones from dressed joints, chopped into small pieces, that are to be had, with a bunch of savoury herbs. Simmer gently until the gravy is thick and good. Strain, add salt and pepper, and a table-spoonful of mushroom ketchup, and put aside for use. Time, about three hours to simmer. Probable cost, 4d., exclusive of the bones. Sufficient for one pint of gravy.