Remove surplus fat from the meat, wash and cut up into small pieces. Melt the dripping in a saucepan and add the meat. Peel and slice the onions. Heat until the meat and onion brown. Add half the stock. Peel and dice the carrots and add to the pan. Add salt and pepper to taste. Simmer until the meat and vegetables are tender. Add a little of the remaining stock to the flour and make a paste. Add the paste and any stock left to the pan stirring all the time. Colour with browning if necessary and simmer for 10 minutes.

The stock can be made by boiling 1 lb. Marrow bones in 1 pint of water to which salt and pepper are added for 3-4 hours. Strain and remove fat when cold.