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Gravy for Cutlets

Put a piece of butter the size of a walnut into a saucepan, and, when melted, fry two sliced onions in it until they are lightly browned. Add gradually one pint of good stock, half a dozen peppercorns, two sprigs of parsley, three or four cloves, and a crust of bread toasted brown and hard on both sides, but not burnt. Simmer gently for one hour, then strain, and thicken the gravy with a little butter and flour. Add salt to taste, and a table-spoonful of mushroom or walnut ketchup. A little browning may be added, if necessary. If no stock is at hand, a tea-spoonful of Bovril may be diluted with some warm water and used instead. Probable cost, 4d. Sufficient for nearly a pint of gravy.