Roast the veal bones and trimmings with the oil in a roasting pan in the oven until brown.
Remove the oil with a spoon or strain off.
Add the onion, carrots, celery and tomatoes and roast for another 5-6 minutes.
Add half the clear brown stock and bring to a boil.
Add the remaining stock and reduce to a glace.
Remove from the oven and transfer to a saucepan.
Add the water and simmer for 2 hours, occasionally skimming and removing the fat.
Strain through a cloth or fine sieve and season to taste.
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|Serving Size: 1 pint (1329g)|
|Recipe Makes: 1.75 Serving|
|Calories from Fat: 115 (72%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 33.5mg||1 %|
|Potassium 691.1mg||18 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 7.9g|
|Protein 2.6g||4 %|
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Calories per serving: 160
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