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Classic
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page 15
When using concentrated paste the following recipes will be found to give good
results:
Chop one onion, one carrot and a celery stalk: form a little bunch of parsley
and other aromatic greens and put everything to brown in a saucepan together
with a piece of butter. Add a reasonable portion of tomato paste while cooking,
stir and keep on a low fire until the sauce assumes the necessary consistency.
13
BROWN STOCK
(Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut
and small pieces of salt pork. Place over a large onion, one carrot, and a stalk
of celery, all chopped in small pieces. Add some butter and cover the whole with
any trimmings from steaks or roasts and any bit of left over cooked meat. Season
with salt and cloves. Put over the fire without stirring. When you smell the
onions getting very brown, turn the meat and when everything is quite brown add
a cup of water, renewing the latter three times. Finally add a certain quantity
of boiling water or, better still, of broth, and let it boil gently five or six
hours. Strain, cool and skim off the fat which will form a cake on top of the
liquid.
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