|Minced onions||1⁄3 Cup (5.33 tbs)|
|Minced carrots||1⁄3 Cup (5.33 tbs)|
|Minced celery||1⁄3 Cup (5.33 tbs)|
|Boiled ham/Raw bacon||1⁄4 Cup (4 tbs), finely chopped|
|Butter/Cooking oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Beef bouillon||6 Cup (96 tbs), boiling|
|Tomato paste||2 Tablespoon|
Cook onions, carrots, celery, and ham or bacon in hot butter or oil over low heat for 10 minutes.
Stir flour into mixture.
Cook over moderate heat, stirring constantly, for 10 minutes, until the flour is nut brown.
Add bouillon all at once.
Stir until smooth.
Add tomato paste, bouquet garni, and salt and pepper to taste.
Simmer, partly covered, over low heat for 2 hours or more.
Skim when necessary.
If sauce thickens too much, add a little more bouillon.
Strain and degrease sauce.
If not used at once, store covered in refrigerator, or freeze.
Makes about 4 cups sauce.