Beef, Lamb or Mutton Stock

A stock that is worth making in large quantities, then reducing and freezing in small ones, to be used when needed. For general use I don’t bother to roast the bones, but if the stock is to be used for a brown sauce, or a Bordelaise, it is necessary to give it a stronger flavour and a darker colour. Spread out the bones on a roasting tray and roast in a preheated hot oven, somewhere between 190°C/375°F/gas mark 5 a