5 lbs. veal and beef bones 2 qts. water
2 onions, peeled 2 large carrots
2 large celery stalks 2 T. tomato paste
6 sprigs parsley 1 tsp. thyme
18 peppercorns 2 garlic cloves, crushed
Halve onions. Preheat oven to very hot. Place bones in a single layer
in a roasting pan, cut carrots and celery into pieces and sprinkle among
the bones. Add onions, cut into chunks. Roast for 30-45 minutes until
meat, bones, and vegetables begin to brown. Place the roasted ingredients
in a large pot, and pour about a half-inch of water into the roasting pan
to dissolve whatever was stuck. Pour over bones. Add water to cover
several inches above bones. Bring to a boil and stir in tomato paste.
Add seasonings. Cook, barely simmering for several hours, adding more hot
water as necessary. Strain and boil slowly until stock is reduced and
flavor is intensified. Allow to cool. Skim fat from top. Refrigerate,
tightly covered, or freeze.
