BEEF STOCK (adapted from The Four Seasons)

8 quarts water
1 beef shank
1 old stewing chicken
2 pounds beef or veal bones
2 large carrots
1 large onion, stuck with
3 cloves
1 stalk celery
1 bay leaf
A few parsley stems
Pinch of thyme
5 tablespoons salt

Bring 4 quarts water to a boil; add beef shank, chicken and bones. Let water return to a boil and boil 5 minutes.
Remove from heat and pour water from pot. To the same pot add 4 quarts fresh water and remaining ingredients.
Cook slowly 3 hours, uncovered. Strain.

Yield: Makes a little more than 2 quarts.

BROWN SAUCE  (adapted from The Four Seasons)

½ cup sliced carrots
¼ cup chopped onion
1 teaspoon dried thyme
1 bay leaf
2 tablespoons fatback
1 teaspoon pepper
1¼ cups flour
2 cup butter
1½ quarts beef stock, see above
1 pound fresh tomatoes, peeled and chopped
1 tablespoon salt
1 cup white wine

Put carrots, onion, thyme, bay leaf, and fatback into a pot, and brown. Add salt and pepper. Mix flour with butter to form a roux and add, mixing well. Add a quart of the beef stock. Simmer over low heat for 3 hours. Strain. Let stand overnight. Put into a pot with remaining beef stock, tomatoes, and white wine. Simmer 2 hours, skimming off fat and scum with a spoon. Strain. Cool.

Yield: Makes about 4 cups.

This sauce will keep in the refrigerator for a few days and may be frozen. It may be frozen in an ice-cube tray and used in small amounts conveniently.

MADEIRA SAUCE  (adapted from The Four Seasons)

1 cup brown sauce
2 to ½ cup medium dry Madeira wine
Reduce brown sauce by one-third.
Add enough Madeira wine to make sauce the same thickness as before reduction. Correct seasoning.

Yield: Makes about 1 cup.

(For Sauce Perigourdine, to 1 cup Madeira Sauce, add 2 coarsely chopped black truffles.)

BROWN STOCK   (adapted from: A Treasury of Great Recipes)

Preheat oven to very hot (475° F.)
Spread in flat baking pan: 2 pounds beef shin, cubed, 3 pounds veal knuckle, cubed, and 1/4 pound lean raw ham, diced. Sprinkle with 2 tablespoons cooking oil and bake in the very hot oven for 45 minutes, stirring occasionally. (Note, eventually you will add "rinse water" of this baking pan to the stock pot. Watch what you do after the cooking time in the baking pan is over.)
Add: 3 carrots, sliced, 2 onions, sliced, 2 stalks celery, sliced, and 3 cloves garlic, and bake 15 minutes more.
Transfer meat and vegetables to a large soup kettle. Rinse baking pan with: 2 cups water and add to kettle.
Add: 4 ½ quarts water, a bouquet garni of parsley, ½ teaspoon thyme, and 2 large bay leaves, 1 teaspoon crushed peppercorns, and 2 teaspoons salt.
Bring water to a boil and skim well. Reduce heat and simmer for 3 hours. Cool, remove fat from surface, and strain through a fine sieve lined with cheesecloth. Pour into containers and freeze.

Yield: Makes three quarts.

BROWN SAUCE   (adapted from: A Treasury of Great Recipes)

In heavy skillet, melt ½ cup butter (1 stick).
Add 8 tablespoons flour and cook until a good dark brown, the color of dark brown sugar.
Add: 4 cups brown stock (see recipe above) and bring to a boil.
Into container of an electric blender put: 1 cup dry white wine, 1 carrot, sliced, 1 medium onion, coarsely cut, the white part of 1 leek, quartered, and 1 clove garlic. Cover and blend on high speed for 5 seconds, or until vegetables are chopped. Add vegetables and liquid to skillet and bring to a boil.
Add: 2 tablespoons tomato puree, ½ teaspoon thyme, and 1 large bay leaf. Simmer for 30 minutes, stirring occasionally. Skim off the fat that rises to the surface.
Blend 2 cups at a time -- begin on low speed with blender container covered; switch to high when the blades have gained full momentum-- in container of electric blender until smooth. Correct seasoning of sauce with a little salt and pepper and stir in: ½ cup sherry or Madeira.

Yield: Makes one quart.