Ingredients
* 2 ounces of butter
* 2 large onions
* 2 pounds of shin of beef
* 2 small slices of lean bacon (if at hand)
* salt and whole pepper to taste
* 3 cloves
* 2 quarts of water
For thickening
* 2 ounces of butter
* 3 ounces of flour
Instructions
Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in a teacupful of water; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above proportion; let it boil up, when draw it to the side of the fire to simmer very gently for 1 1/2 hour; strain, and when cold, take off all the fat. 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; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quantities, and kept in a stone jar for use when wanted.
Time: Altogether, 2 hours.
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