Cold Cuts Rechauffe

Ingredients
1 small Onion chopped
1 1/2 oz (3 tablespoons) Butter
3 tablespoons Flour
1/2 pint (1 cup) Beef Stock
1/4 pint (1/2 cup) Red Wine or White Wine
1-2 sprigs Thyme
1-2 sprigs Parsley
1 Bay Leaf
1 teaspoon Salt
1/2 teaspoon Pepper
6-8 slices cooked Meat
A squeeze Lemon Juice
8 fingers Toast
1 liqueur glass Brandy (optional)

Method
Brown the onion in butter and add the flour, then the stock and wine. Cook with the herbs and seasonings for 30 minutes. Put the cold slices of meat into a frying pan and strain the sauce mixture over them. Simmer over the lowest possible heat, just enough to heat the meat. Add a squeeze of lemon juice. Serve the slices of meat on toast, with the sauce poured over the top. A glass of brandy will greatly enrich the flavour of the sauce. If you are careful not to allow the butter to brown and use white wine, this recipe will make a very fine sauce in which to warm left over cold chicken, veal or any other white meat.