|Veal bones||5 Pound|
|Onion||1 Large, quartered|
|Carrots||5 Small, peeled and quartered|
|Celery stalks with leaves||2 , coarsely chopped|
|Crushed peppercorns||1 Teaspoon|
|Garlic||3 Clove (15 gm), unpeeled|
|Flour||1⁄2 Cup (8 tbs)|
|Tomato puree||1 1⁄4 Cup (20 tbs)|
|Green part of leeks||1⁄2 Cup (8 tbs), well washed and chopped|
1. Preheat the oven to hot (475° F.).
2. Combine bones, onion, carrots, celery, thyme, peppercorns, bay leaves, garlic and salt in a large roasting pan. Place in the oven and bake forty-five minutes. Reduce heat if necessary to prevent bones from burning. Sprinkle with flour and bake fifteen minutes longer.
3. Transfer the ingredients to a large kettle and add two cups of water to the roasting pan. Cook over moderate heat, stirring, to dissolve brown particles that cling to the bottom and sides of the pan. Pour liquid from roasting pan into the kettle and add remaining water, tomato puree, leeks and parsley. Bring to a rapid boil, reduce heat and simmer for two hours. Add more liquid if necessary and skim often to remove fat and foam as it rises to the surface. Cool and strain. This sauce may be frozen and defrosted as necessary. Or it may be stored tightly sealed for several weeks in the refrigerator.