Basic dark sauce for meat sauces - I type

Ingredients
300-400 g bones and trimmings sausages
4 cup (800 ml) decoction or broth
2 tbsp (20 g) fat
2 tbsp (20 g) flour
salt
Sugar
spices
wine
tomato paste
lemon peel
pepper
pepper
Method
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.
Containers:
Difficulty
Easy
Tested
0 users
Author
vg
01 Dec 2002