3 tablespns. chopped onion 5 tablespns. white flour

3 tablespns. finely-slice celery 1-2 teaspns. browned flour

2 tablespns. grated carrot 1/2 cup strained tomato

1 clove garlic, crushed 3 1/2 cups boiling water

1 large bay leaf a trifle of thyme, salt

5 tablespns. oil 1 tablespn. chopped parsley

Simmer vegetables and bay leaf in oil for 10 m. Do not brown. Add brown and white flour, tomato and water; boil. Remove bay leaf; add salt, thyme and parsley; serve. Celery tops may be used instead of sliced stalks. The gravy may be strained.