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Ingredients:

5 pounds veal bones
1 large onion, quartered
5 small carrots, peeled and quartered
2 stalks celery with leaves, coarsely, chopped
1/2 teaspoon thyme
1 teaspoon crushed peppercorns
3 baly leaves
3 cloves garlilc, unpeeled
1 tablespoon salt
1/2 cup flour
3 quarts water
1 1/4 cups tomato puree
1/2 cup chopped green part of leeks, well washed
3 sprigs of parsley

Directons:

Preheat the oven to hot (475 degrees F.). Combine bones, onion, carrots, celery, thyme, peppercorns, bay leaves, garlic and salt in a large roasting pan. Olace in the oven and bake forty-five minutes. Reduce heat if necessary to prevent bones from burning. Sprinkle with flour and bake fifteen minutes longer.

Tansfer the ingredients to a large kettle and add two ocups of water to the roasting pan. Cook over moderate heat, stirring, to dissolve brown particles that cling to the bottom and sides of thepan. Pour liquid from roasting pan to the ketle and add remaining water, tomato puree, leeds and parsley. Bring to a rapid boil. reduce heat and simmer for two hours. Add more liquid if necessary and skim often to remove fat and foam as it rises to the surface. Cool and strain. This sauce may be frozen and defrosted as necessary. Or it may be stored tighly sealed for several weeks in the refrigerator.