|Beef bones/Veal bones||2 Kilogram|
|Onion||1 , diced|
|Carrots||4 , diced|
|Celery stalks||3 , diced|
|Garlic||3 Clove (15 gm), minced|
|All purpose flour||125 Milliliter|
|Bouquet garni||1 (Glossary)|
|Tomato puree||250 Milliliter|
|Chopped leeks||180 Milliliter|
Preheat oven to 450°F (230°C).
Put bones, onion, carrots, celery, bay leaves, garlic and salt in a roasting pan.
Bake 45 to 50 minutes until bones are nicely brown, take care not to let them burn.
Sprinkle with flour and continue to bake another 15 minutes.
Transfer the ingredients to a stock pot.
Swirl roasting pan with a little water.
Pour drippings into stock pot.
Add all the remaining ingredients, bring to a boil.
Reduce heat and simmer 3 to 4 hours or until half reduced.
Skim off all impurities that rise to the top.
Strain the sauce to remove bones, etc.
Then strain a second time through a cheesecloth.
Return to the pot and reduce until volume is achieved.
Use as required.