The Method of Cookery

from the notes of Chef G

Au Jus _Lie

Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made.

• first by roasting the veal bones in the oven
• remove the bones when brown
• cover the bones in cold water and bring to the boil. Add Mirepoix of celery, onion, bay leaf, sprig parsley, thyme and mushroom trimmings
• fry these in a little dripping till brown and to bones
• then add to tomato puree (even better if veal stock)
• simmer 2 hours
• dilute arrowroot with cold water then add to Au Jus Lie
• Bring to the boil pass and season