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Brown Stock - Recipe Cost

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2 lb Beef Bones And Trimmings

2 lb Veal Bones, Cut Up

4 x To 5 hrs, or possibly longer, skimming the foam from the

Ingredients	Per Serving Qty	Common Price	Price per Serving
3 lrg Carrots, Scrubbed, Unpeeled, and Cut Up	1/2 carrots	$1.49 per pound	$0.12
3 lrg Onions, Quartered	1/2 onions	$0.79 per pound	$0.13
1 stalk Celery, Split	1/6 stalk	$1.99 per pound	$0.03
1 x Clove Garlic, Crushed	1/6 garlic cloves	$4.00 per pound	$0.00
2 Tbsp. Extra virgin olive oil	1 teaspoon	$5.99 per 16 fluid ounces	$0.06
2 c. Hearty Red Wine	1/3 cup	$0.35 per fluid ounce	$0.93
1 bn Fresh Parsley Several Sprigs Of Fresh Thyme Freshly Grnd Black Pepper To Taste	1/6 bunch	$1.09 per cup	$0.18
8 c. Water Preheat the oven to 400 degrees F. Spread the bones, Carrots, onions, celery, and garlic in a roasting pan and Sprinkle them with the oil. Roast, turning the bones from Time to time, till very well browned, about 1 1/2 hrs. Scrape the bones and vegetables into a large stock kettle. Add in the remaining ingredients and simmer over low heat for	1 1/3 cups	n/a
Total per Serving			$1.46
Total Recipe			$8.76