Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef Bones And Trimmings -bones,
2 lb Veal Bones, Cut Up Carrots, onions, celery, and
3 lg Carrots, Scrubbed, Unpeeled, -garlic in a roasting pan
-and -and
Cut Up Sprinkle them with the oil.
3 lg Onions, Quartered -Roast, turning the bones
1 Stalk Celery, Split -from
1 Clove Garlic, Crushed Time to time, until very
2 tb Olive Oil -well browned, about 1 1/2
2 c Hearty Red Wine -hours.
1 bn Fresh Parsley Scrape the bones and
Several Sprigs Of Fresh -vegetables into a large
-Thyme -stock kettle.
Freshly Ground Black Pepper Add the remaining
-To -ingredients and simmer over
Taste -low heat for
8 c Water 4 To 5 hours, or longer,
Preheat the oven to 400 -skimming the foam from the
-degrees F. Spread the

It is not difficult to make stock at home, and the results are well worth
the trouble. Far healthier and tastier than any kind of commercial stock
base, homemade stock produces sauces of infinitely higher quality as well.
Don't hurry the process; most stocks benefit from long slow simmering on
the back of the stove.

surface from time to time. Then strain the stock through a cheesecloth
lined strainer and allow it to cool. Skim off any fat and chill.

Yield: About 6 cups.

From The Complete Book Of Sauces by Sallie Y. Williams

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