Beef trimmings, including offal such as kidney, liver, heart, etc.
1 onion, cut in half, one half chopped finely
8 black peppercorns
Handful of parsley leaves and stems
1 teaspoon of beef dripping or butter
1 tables spoon of plain flour
Gravy browning (optional)
sea salt to taste
Method
Place the meat trimmings, half of the onion, the peppercorns, parsley and a pint of water
Bring to the boil, reduce the heat and simmer, covered, for 1 hour
Remove from the heat and strain the stock into a separate bowl
In the same pan, melt the dripping and fry the chopped half of the onion until it is nicely browned
Stir in the flour and mix well
Little by little add the stock, stirring as you go
Add a little gravy browning if needed
Season to taste and serve immediately
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