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Spanish Sauce, Quickly Made

Peel an onion, split it in halves, stick a clove in each half, and put these into a saucepan with a bunch of parsley, a tea-spoonful of gelatine, half a dozen celery-seeds, and a pinch of dried tarragon, if it is at hand. Boil all gently together with a pint of water till the gelatine is dissolved, strain off the liquor, and stir into it a dessert-spoonful of Bovril; add as much salt as will be necessary to bring out the flavour. Thicken the gravy with a small piece of brown thickening. If this is not at hand, mix together small equal portions of flour and butter, stir the paste quickly over a brisk fire till it is brightly coloured, moisten with the stock, boil till smooth, and serve. Time, half an hour. Probable cost, 4d.