1. Chop the bones and brown in a lttle fat .2 Add chopped giblets
,mushroom trimmings ,finely chopped carrot ,onion ,celery ,bayleaf
and thyme . Brown well .3. Mix in the tomato puree and stock .4. Simmer
for 2 hours .5. Dilute the arroroot or cornflour in a little cold
water .6. Pour into the boiling stock ,stirring continuously till
it re-boils.7. Simmer for 10 to 15 minutes .8. Correct the seasoning
.9. pass through a fine strainer .
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