5 lbs. veal bones
2 stalks celery, chopped
2 onions, chopped
2 carrots, chopped
3 cloves garlic
1/2 c. tomato paste
1 bouquet garni
Water to cover all the ingredients

In a roasting pan, brown all the bones at 450 degrees. Add the vegetables and continue to brown a few minutes. Transfer to a large stock pot. Deglaze the roasting pan with some water, scraping up the particles that stick to the bottom of the pan. Add to the stock pot and pour in the water. Mix in the tomato paste and add the bouquet garni.

Bring to a boil and skim foam as it accumulates. Reduce heat to simmer. Add more water as necessary to keep bones and vegetables covered at all times. Continue to simmer for 6 hours. Strain and use as required. After it is reduce to half its volume, it becomes a demi glace.