Veal Sauce Base

If you have the time, pots and inclination this dark sauce base is invaluable. Like stock it freezes well. Mixed with roasting juices of duck or beef it makes a good vehicle for quite complex flavours. It is made in two stages, preferably on separate days. Initially you make a good stock from bones. The next day you convert this stock into a more full-bodied sauce base. Don’t put any salt in either stock or sauce base.