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Ingredients
2 tablespoons oil
2oz bacon
2 carrots
2 oz mushroom peelings
2 tablespoons flour
1 onion
1 bouquet garni
2 pt good stock
2 tablespoons tomato puree
1 clove garlic
2 large glasses of red wine
Seasoning
6 tablespoons of wine vinegar
1 tablespoon of redcurrant jelly
Zest and juice of one orange
Method
Dice the bacon and vegetables finely.
Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
Remove from heat and add 1¾ pints of stock, the red wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.
Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.
Adjust the seasoning.
2 tablespoons oil
2oz bacon
2 carrots
2 oz mushroom peelings
2 tablespoons flour
1 onion
1 bouquet garni
2 pt good stock
2 tablespoons tomato puree
1 clove garlic
2 large glasses of red wine
Seasoning
6 tablespoons of wine vinegar
1 tablespoon of redcurrant jelly
Zest and juice of one orange
Method
Dice the bacon and vegetables finely.
Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
Remove from heat and add 1¾ pints of stock, the red wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.
Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.
Adjust the seasoning.
