Basic dark sauce for meat sauces - I type
300-400 g bones and trimmings sausages
4 cup (800 ml) decoction or broth
2 tbsp (20 g) fat
2 tbsp (20 g) flour
Crushed bones and clippings are roasted in fat until golden color, sprinkle with flour, pour in the broth or broth and boil. Boil for 30-40 minutes. The resulting sauce is strained through a sieve, seasoned to taste and leave on low heat 10-15 minutes, cover with a lid.