Brown gravy can be made from any kind of stock. If the stock is good,
put it into a saucepan and thicken every pint with 1 oz of flour. If
the stock is not very good, boil some vegetables in it with any
trimmings of meat and poultry available, and thicken with butter and
flour; a few drops of lemon juice will bring up the flavour. It should
be of a rich brown colour. It can be coloured with a little sugar burnt
in a spoon, or with a few drops of caramel, a recipe for which will be
found elsewhere.
Source:
The Art of Living in Australia
