Gravy for egg omelettes

1 c  Meat stock
           Salt
      2 tb Corn starch, dissolved in
    1/4 c  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 1/4 cup water, add to
  the meat stock, stir vigorously and cook until stock is thickened.
  Serve over egg foo yung or chicken velvet.