Recipe - Gravy For Egg Omelettes

1 cup Meat stock
Salt
2 tablespoon Corn starch, dissolved in
One fourth cup Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in One fourth cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ccwok.zip