Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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