Читать книгу Love... Sewing - Pippa Cuthbert - Страница 14

1kg/2lb 4oz meat bones, preferably veal or beef

1 onion, unpeeled, halved

3 bay leaves

1 tsp black peppercorns

2 celery sticks, leaves included, roughly chopped

1 carrot, unpeeled, chopped

2 tomatoes, chopped

2 sprigs rosemary

2L/3½pt cold water

Roast the bones in a dry roasting tin at 200°C/400°F/Gas mark 6 for about 40 minutes. Transfer to a large stockpot and add the remaining ingredients. Place the roasting tin, with a little hot water added, on the hob and heat, stirring until boiling. Boil for 2–3 minutes, scraping any of the sticky residue from the base and sides of the tin. Add this to the stockpot. Cover all the ingredients in the stockpot with water, adding extra if necessary to ensure that everything is covered by about 2.5cm/1in. Bring to a gentle simmer and simmer for about 1½–2 hours. Leave to cool slightly before straining through a fine sieve.