Brown Stock

2 lb 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