Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Yield: 1/2 gallon Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (4862g)|
|Recipe Makes: 1|
|Calories from Fat: 88 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 412.7mg||14 %|
|Potassium 5779.9mg||152 %|
|Total Carbohydrate 263.4g||77 %|
|Dietary Fiber 78.5g||314 %|
|Sugars, other 184.8g|
|Protein 39.7g||57 %|
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Calories per serving: 1417
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