On Wed, 14 Dec 2005 21:27:22 GMT, "Dimitri" >
wrote:

> One method of enriching stock is to dry roast root vegetables until they are
> deep brown - not burnt. A slow oven is perfect.
>
> Re-Roasting the bones can not hurt especially if there is still some red showing
> on the cut side of the meat. This will also tend to render out some more of the
> fat.
>
> Then simmer the bones and vegetables for a while - When you are ready the
> vegetables are cooked out throw them away - add your meat and fresh vegetables
> for your soup.

Thank you very kindly, sir.

Carol
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