Veal Jus

• 10 litres veal stock
• ½ bottle Madeira wine
• ½ bottle

To make the veal stock into veal jus, reduce down the stock by half. Then, pour the Madeira and port into a very hot pan, add the sugar and reduce this down by three quarters, add to the reduced stock and reduce again by a half to give a shiny, syrupy sauce with a good depth of flavour.