Rich Veal Broth

• 1 large tomato, cored and halved
• 1 large onion, halved
• 1 tablespoon vegetable oil, optional
• 4 cups water
• 2 pounds veal bones, split and cut into 2-inch pieces
• 1 medium-size carrot (about 3 ounces), peeled and diced
• 1 rib celery (about 2 ounces), peeled and diced
• 1 leek (4 ounces), trimmed, rinsed and diced

1. If desired, preheat conventional oven to 450 degrees.
2. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones.
3. Bake for about 40 minutes, shaking the pan occasionally.
4. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid.
5. Place roasting pan on top of the stove.
6. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat.
7. Remove from heat and pour mixture into the casserole.
8. Combine all remaining ingredients in the casserole.
9. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
10. Remove from oven and uncover.
11. Strain broth through a fine sieve.
12. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer.
13. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.

tomato, onion, vegetable oil, water, veal bones, carrot, celery

Taken from cooking.nytimes.com/recipes/4940 (may not work)