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Gravy for Haddock, Baked

Brown a sliced onion in a little butter, and add gradually a pint of good stock, or a tea-spoonful of Bovril dissolved in warm water. Thicken with a table-spoonful of flour, and let the mixture simmer with a bunch of parsley for twenty minutes. Skim off the fat, strain the gravy, and add pepper and salt to taste, a little browning, if necessary, and a table-spoonful of mushroom ketchup. Serve in a tureen. Probable cost, 2d. Sufficient for a pint of gravy.