2 ounces each of carrot, turnip, onion, or eschalots
1 tablespoonful of vinegar
1 dessertspoonful of Allinson fine wheatmeal
pepper and salt to taste
a little thyme
Chop the vegetables up fine, and fry them in the butter, adding the thyme. When slightly browned add 3/4 pint of water, into which the meal has been rubbed smooth. Stir the sauce until it boils, then add the vinegar and seasoning. Let all simmer for 1/2 an hour, rub the sauce through a sieve, return it to the saucepan, boil up, and serve.