1. Brown carrots and onions slowly with the fatback and add the seasonings. 2. Mix flour and butter to form a rouix and add, mixing well. 3. Add a quart of stock and simmer very slowly for three hours. 4. Strain. 5. Let stand overnight. 6. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum. 7. Strain again. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
