1. A soup based on a meat stock

• ½ litre (1 pint) meat stock
• 2 tablespoons butter

Bring the stock to the boil in a large saucepan. Melt the butter in a small pan, add flour and blend it in well, stirring for about 5 minutes over very low heat. Pour in a ladleful of the stock and beat well. Pour this mixture back into the stock, stirring constantly, and bring back to the boil very slowly to avoid making lumps. Cook, stirring, for 15 to 20 minutes, until the soup thickens, is