Beef stock

Makes 4litres

Raw meaty bones 1kg

Water 5l
Onion ,carrots,celery,leek 400g
Pepper corns 8g

Method
Chop the beef bones and brown well on all sides
either by placing in a roasting tin in the oven, or
carefully browning in a little fat in a frying pan.
2 Drain off any fat and place the bones in a stock
pot. 3 Brown any sediment that may be in the
bottom of
the tray, deglaze (swill out) with 1⁄2 litre of
boiling water, simmer for a few minutes and add
to the bones.
4 Add the cold water, bring to the boil and skim.
Simmer for 2 hours.
5 Wash, peel and roughly cut the vegetables, fry
in a little fat until brown, strain and add to the
beef pieces.
6 Add the bouquet garni and peppercorns.
7 Simmer for 6–8 hours. Skim and strain.

Mushroom sauce

Mushroom sliced 500g

Butter 80g
Garlic cloves crushed ,chopped 3
Flour 25g
Dry white wine 500ml
Double cream 200ml
Parmesan 1tspn

Method
2 Remove, cover with aluminium foil and allow
to rest.
3 Sauté the mushrooms in butter until soft. Add
the garlic and cook for 1 minute.
4 Add the flour and cook for a further minute,
mixing well.
5 Add the wine and bring slowly to the boil.
Lower the heat and simmer for approximately 10
minutes, stirring occasionally.
6 Stir in the cream and Parmesan just prior to
serving.