Another Receipt for Gravy Soup

Ingredients

• meat
• onions
• carrots
• 0.25 pint bouillon
• water

Instructions

1. Put the meat with the onions and carrots into a deep stewpan.
2. Add a quarter of a pint of bouillon and set it over a brisk fire at first.
3. When the broth is somewhat reduced, let it boil gently until it has taken a fine colour and forms a glaze (or jelly) at the bottom of the stewpan.
4. Pour to it the proper quantity of water.
5. Finish the soup by the preceding receipt.