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Gravy, Onion

Take three Spanish onions, cut them into slices, and fry them with two ounces of butter, till they are slightly browned. Drain them, and mix a table-spoonful of flour, very smoothly, with the butter. Add, gradually, three-quarters of a pint of stock, return the onions to the saucepan, and simmer gently until they are quite soft. Season with pepper and salt, pass them through a fine sieve, and boil up once more, adding two table-spoonfuls of ketchup, two of claret, and a tea-spoonful of lemon-juice. Time, altogether, about three-quarters of an hour. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons.