* 1 white Onion, chopped finely
* 1 Carrot, peeled and chopped finely
* 1 tablespoon of Butter
* 1 Tomato, chopped
* Half an Oxo cube, crumbled
* A Bouquet garni Bouquet garni for beef (Parsley, Thyme & a Bay leaf)
* 284ml water (1/2 pint)
* 3 teaspoons of Plain flour
* 180 ml Madeira Sherry
* 2 tablespoons of Butter

===Method===
* Slice the Onion and Carrot very finely
* Add a tablespoon of Butter to a small pan with the Onions and Carrots and Saute gently for a few minutes
* Add 285 ml of water, a chopped Tomato, half a crumbled Oxo cube and the Bouquet garni and cook for 20 minutes
* Make a paste with 3 teaspoons of Flour and a few tablespoons of water
* Mix into the Sauce, mix. You can press through a Sieve to remove any lumps
* Heat while stirring until the Sauce thickens
* Strain this mixture into a clean pan and add 180 ml of Madeira Sherry
* In a separate pan, heat 2 tablespoons of Butter; don't allow it to burn
* Stir the melted Butter into the Strained Sauce mixture - as Elizabeth David says: "it gives a characteristic flavour"

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