Brown Sauce

Essential for many sauces and soups

This is the French classic that is the basis for so many sauces, stocks and other dishes. Time-consuming, yes, but the flavor can't be attained any other way.
5 pounds veal bones
1 large onion, quartered
5 small carrots, peeled and quartered
2 stalks of celery with leaves, coarsely chopped
1/2 teaspoon thyme
1 teaspoon crushed peppercorns
3 bay leaves
1 tablespoon salt
1/2 cup flour
2 quarts water
1 bottle dry white wine (about 1 quart)
1 1/4 cups tomato paste
3 sprigs of parsley
1 Preheat oven to 475º F.

2 Combine bones, onion, carrots, celery, thyme, peppercorns, bay leaves and salt in roasting pan. Place in oven and bake for 45 minutes. Reduce heat if necessary to prevent bones from burning. Sprinkle with flour and bake 15 minutes longer.

3 Transfer the ingredients to a large kettle and add 2 cups of water to the roasting pan. Cook over low heat, stirring to dissolve brown particles that cling to the bottom of the pan. Pour liquid from pan into the kettle and add remaining water, wine, tomato paste and parsley, Bring to a rapid boil, reduce heat and simmer for 2 hours. Add more liquid if necessary and skim off fat and foam as it rises to the surface. Cool and strain.

Notes Recipe makes 2 quarts.

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