1/4 cup butter Sprig of parsley
1 slice carrot 1 cup stewed and strained tomatoes
1 slice onion
Bit of bay leaf 1 cup Brown Stock
Sprig of thyme Salt and pepper 1/4 cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.
