Fundamental Elements of Cooking: Fonds Brun ou Estouffade

Shin of beef (flesh and bone), Shin of veal, raw ham, fresh pork rind, carrots and minced onions, browned in butter. Break the bones, and colour in oven in saucepan, moisten with water, add the vegetables and a faggot, (see Bouquet garni, under “Culinary Terms”), cook slowly for 8 hours, strain.