bacon in water for 15 minutes, then drain and dice. Fry the bacon and
onions in the lard or butter until browned. Then remove from the pan and
cook the flour in the fat, stirring all the time until golden brown.
Pour in the stock and mix well. Return the onions and bacon to the pan
with the bouquet garni and seasoning. Simmer over a low heat for 20
minutes, then strain. Adjust the seasoning.