Brown Gravy

Ingredients

• 2 oz butter
• 2 large onions
• 2 lb shin of beef
• 2 small slices of lean bacon (if at hand)
• salt and whole pepper to taste
• 3 cloves
• 2 quart water
• For thickening
• 2 oz butter
• 3 oz flour

Instructions

1. Put the butter into a stewpan;
2. set this on the fire, throw in the onions cut in rings, and fry them a light brown;
3. then add the beef and bacon, which should be cut into small square pieces;
4. season, and pour in a teacupful of water;
5. let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents.
6. Now fill up with water in the above proportion;
7. let it boil up, when draw it to the side of the fire to simmer very gently for 1-1/2 hour;
8. strain, and when cold, take off all the fat.
9. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour;
10. when cold, add it to the strained gravy, and boil it up quickly.
11. This thickening may be made in larger quantities, and kept in a stone jar for use when wanted.