Ingredients:
2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6
eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in
slices, pepper and salt to taste.

Directions:
Brown the meal with the butter; add water enough to make the sauce the thickness of cream; add the eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20 minutes; strain, return the sauce to the saucepan, and boil it up before serving.