Beef Gravy.
Cut in pieces some lean beef, according to the quantity of gravy you may want; put it into a stewpan, with an onion or two, sliced, and a little carrot; cover it close, set it over a gentle fire, and pour off the gravy as it draws from it. Then let the meat brown; keep turning it to prevent its burning, pour over some boiling water, and add a few cloves, peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer it, and strain it with the gravy that was drawn from the meat, some salt, and a spoonful of ketchup.