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3 cups
Medium
Published 1966
Brown the bones, trimmings, carrots, onions and celery in the oil or lard in a large skillet. Using a slotted spoon remove them to a platter and reserve.
Add the flour to the skillet and brown it slowly, stirring. If necessary, add more fat. Remove the skillet from the heat and stir in the stock, wine and tomato paste.
Pour the sauce