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Ingredients.
2 tbsp oil
•2 oz bacon
•2 carrot
•2 oz mushroom peelings
•2 tbsp flour
•1 onion
•1 bouquet garni
•2 pint good stock
•2 tbsp tomato puree
•1 clove garlic
•2 large glasses wine vinegar
•1 tbsp red currant jelly
• zest of one orange
Instructions
1.Dice the bacon and vegetables finely.
2.Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
3.Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
4.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.
5.Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.
6.Adjust the seasoning.
2 tbsp oil
•2 oz bacon
•2 carrot
•2 oz mushroom peelings
•2 tbsp flour
•1 onion
•1 bouquet garni
•2 pint good stock
•2 tbsp tomato puree
•1 clove garlic
•2 large glasses wine vinegar
•1 tbsp red currant jelly
• zest of one orange
Instructions
1.Dice the bacon and vegetables finely.
2.Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
3.Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
4.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.
5.Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.
6.Adjust the seasoning.
