Glace de Viande (Demi-Glace): Used as a base for many sauces.

Ingredients: Four pounds of beef bone, four pounds of lamb bones, four pounds of pork bones, four pounds of chicken bones, chicken giblets and neck, one third cup of chopped fresh parsley, twelve quarts of water, four large celery stalks-cut into chunks, four large yellow onions-quartered, two cups of a good red wine (cabernet or merlot), two teaspoons of black peppercorns, four large carrots cut into chunks, two large bay leaves.

Combine all bones, skin and scraps (cooked or raw) including giblets. This variety of meat and poultry bones gives the best flavor. If pieces are large, cut or break them into smaller pieces so that they will fit compactly into an eighteen quart roasting pan or split up into two smaller pans. Spread bones and scraps into the pan and add large onions cut in quarters. Bake, uncovered, in a 400 degree oven for about two and one half hours or until well browned. Set aside to cool.