Veal Stock
(makes 2 pints / 1.2 litres)

3-3 ½ lbs. (1.5kg) veal bones, coarsely chopped           
1 oz (25g) tomato purée           
2 medium tomatoes, chopped
6 pints (3 litres) water           
1 sprig of fresh thyme
2 medium carrots, chopped           
1 spring of fresh rosemary
1 small onion, chopped           
½ bay leaf
1 small leek, chopped           
8 fl. oz (225ml) dry white wine
2 stalks celery, chopped           
2oz (50g) mushrooms, chopped

1. Place the bones in a roasting tray and brown in the oven (230C/450/gas 8), turning from time to time. When lightly browned, dot the tomato purée over them and continue browning for a further 10 minutes. Drain off any fat and transfer the bones to a large saucepan. Add the water and bring to the boil. Once the stock comes to the boil, lower the heat and skim off the fat and scum. Allow to simmer for 5 minutes, skimming as necessary. Add the vegetables and herbs, pour in the white wine and continue to simmer gently for 6 hours.

2. After 6 hours, strain the stock through muslin or a fine strainer. If there is more than 2 pints (1.2 litres) of stock, reduce it over a high heat until only this amount remains. If you do not do this, the finished stock will not be sufficiently strong.

3. Once cold, the stock should keep in the refrigerator for up to 2 weeks. Alternatively, you can freeze it.