• 225–275 g/8–10 oz cooked chicken, lamb or bacon
• 1 small onion

Remove any skin or fat and mince the cold meat. Peel and finely chop the onion. Melt the butter in a saucepan and add the onion. Cover and fry gently for 5 minutes or until the onion is tender but not brown. Stir in the flour and cook for a few minutes, then stir in the stock. Bring up to the boil, stirring all the time to make a very thick sauce. Season well with salt and pepper, then stir in