Brown Gravy

*For one l

Fry the bones in vegetable fat or lard until hot and round. When the bones have a uniform dark brown color, add the coarsely chopped onions, celery and carrots and fry. Finally add the leek. Add the tomato paste and extinguish with the red wine. Fill up with cold water and cook for about 4 hours. In the meantime, always degrease and skim the sauce. Add the spice bag about 1h before completion. Fish out the coarse, large pieces and strain through a sieve. Bring the sauce to a boil and season with pepper & salt. Strain through a fine dishcloth (straining cloth) or a fine sieve.

Tip: The sauce can be stored wonderfully by freezing in ice cube containers and therefore removed in portions.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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