Brown Bone Stock

1.75 kg/4 lb marrow bones (e.g. beef, veal)
pieces of raw meat (except lamb)
I onion 1 turnip 1 carrot
1 celery stalk
mushroom trimmings
polyunsaturated vegetable oil
6 parsley stalks
2 bay leaves
pinch of thyme
10 black peppercorns
300-600 in1/1/2-1 pint red or white wine

You can use any raw meat bones, except for raw lands bones as they have a strong flavour which could well spoil your intended dish. Cooked lamb bones, however, work perfectly well. Mix the bones for mixed stock, or keep separate for single flavour stocks.

Ask the butcher to break up the bones. Brown them well in the oven. Peel the vegetables, reserving the parings, and chop finely. Heat a little oil in a large stock pot and fry the vegetables until brown. Add the bones and all the remaining ingredients, including the peelings. Pour on enough water to cover the bones (about 2.75 litres/5 pints). 13ring to the boil and simmer very gently for 4 hours, skint ring off any scum from the surface. Check the liquid level frequently and add more boiling water if necessary. Strain the stock through a cloth or fine sieve, allowing it to drip. If a stronger stock is required, boil rapidly.

MAKES 2.25 to 2.75 litres/4 to 5 pints

Variations

White butte stock: Follow the recipe for brown bone stock, but do not brown the bones and vegetables prior to using. White stocks are used for cream sauces and white stews.

Chicken stock: Follow the recipe for brown and white bone stock and use the giblets (except for the liver) as well as the carcass of a chicken