| 2 | lb | Beef Bones And Trimmings |
| 2 | lb | Veal Bones, Cut Up |
| 3 | lg | Carrots, Scrubbed, Unpeeled, and |
| | Cut Up |
| 3 | lg | Onions, Quartered |
| 1 | | Stalk Celery, Split |
| 1 | | Clove Garlic, Crushed |
| 2 | tb | Olive Oil |
| 2 | c | Hearty Red Wine |
| 1 | bn | Fresh Parsley |
| | Several Sprigs Of Fresh Thyme |
| | Freshly Ground Black Pepper To |
| | Taste |
| 8 | c | Water |
| | Preheat the oven to 400 degrees F. Spread the bones, |
| | Carrots, onions, celery, and garlic in a roasting pan and |
| | Sprinkle them with the oil. Roast, turning the bones from |
| | Time to time, until very well browned, about 1 1/2 hours. |
| | Scrape the bones and vegetables into a large stock kettle. |
| | Add the remaining ingredients and simmer over low heat for |
| 4 | | To 5 hours, or longer, skimming the foam from the |
