Choose a soupbone that has some good red meat

In a pot, half cover with cold water and add salt, pepper- corns, bay leaf, and cloves

Slowly bring to a boil and let simmer for about 5 hours

Remove the bone, strain, and let stand until cold

Remove grease from the top

Add finely chopped green onions, butter, and chopped mar- row

Boil until the amount is reduced to 4 cups

Strain again

Make a thin paste of flour and cold water and add slowly while stirring constantly

Add just enough to slightly thicken the sauce

Store in the refrigerator and serve warm as needed.