Put the butter in a saucepan; when it bubbles add the chopped onion and carrot and let them brown; then the flour and let that brown. Then add slowly the stock; season with salt, pepper and one clove; let simmer for twenty minutes and strain. Stone the olives, leaving the meat in one piece; boil them in a little water for half an hour. Add the cooked olives to the strained sauce, and cook for five minutes; or, dilute a cupful of Espagnole sauce with a cupful of brown stock, and add the cooked olives. If brown sauce is not at hand, use extract of beef from jar (one teaspoonful of extract to one cupful of hot water). If the sauce gets too thick dilute it with a little stock.