1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1 tablespoonful of vinegar, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste, a little thyme. Chop the vegetables up fine, and fry them in the butter, adding the thyme. When slightly browned add 3/4 pint of water, into which the meal has been rubbed smooth. Stir the Sauce until it boils, then add the vinegar and seasoning. Let all simmer for 1/2 an hour, rub the Sauce through a sieve, return it to the Saucepan, boil up, and serve.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)