|4 oz • Salt pork|
|4 oz • Onion - diced|
|2 oz • Carrots-diced|
|2 oz • celery-diced|
|2 oz • Flour|
|3 qt • Chicken stock|
|2 lb • Tomatoes canned|
|Sachet-bay leaf,thyme whole clove and peppercorns crushed as needed|
In a sauce pot, cook the salt pork over medium heat to render the fat. Add the onion,carrot and celery. Sweat until they are slightly softened. Add the flour and stir to make a roux.
Cook the roux for a few minutes.
Slowly beat in the stock. Bring to a boil, stir while liquid in thickening. Simmer for around one hour. Stain through a china cap