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Brown Gravy

1/2 pint (I cup) water I blade mace I tablespoonful mushroom ketchup I shallot or small onion 1/4 teaspoonful kitchen bousliced I heaping teaspoonful flour I oz. (1 heaping tablespoonful) butter 1/2 teaspoonful meat extract quet Salt and pepper I teaspoonful lemon juice I bay leaf I wineglassful port wine Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve. Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring all the time. Strain into an earthenware gravy boat.