|Beef bones||5 Pound, cut into 3 inch pieces|
|Veal bones||1 Pound, cut into 3 inch pieces|
|Carrots||3 Large, sliced|
|Celery stalks||2 , chopped|
|Onions||2 Large, sliced (Unpeeled)|
|Garlic||1 Clove (5 gm)|
|Dried crushed thyme/2 teaspoon chopped fresh thyme||1 Teaspoon|
|Peppercorns||8 , crushed|
|Leek||1 , chopped (Green Part Only)|
|Dry wine||1 Cup (16 tbs) (Red Or White)|
|Cold water||20 Cup (320 tbs)|
Place the bones in a large open roasting pan.
Add the carrots, celery, and onions.
Roast at 450 degrees 3" from the bottom of the oven for 15 minutes or until they are browned.
Place the bones and vegetables into a large stock pot.
Add the rest of the ingredients.
Bring to the boil.
Carefully skim off fat and scum.
Gently simmer the stock, 5-6 hours, until it is reduced and well flavoured.
Strain through a coarse sieve and then through a rinsed cheesecloth.
This stock can be used in soups such as the clear tomato soup or can be made into consomme.
It can also be frozen and used for sauces or gravies.
Take into account that the stock is lightly salted.