Sauce for hot

For the recipe it is required to you:
- Bones crude - 200 g.
- A broth or water - 250 ml
- An onions{A bow} napiform - 50 g.
- Greens of a celery - 25 g.
- Carrots - 50 g.

For beef hot it is better to use the beef bones, for pork - pork, etc. Cut bones and touch up them in an oven or on a frying pan in a small amount of fat. Merge all fat. Put bones in a saucepan, fill in a broth or water. Lead up to boiling, remove a scum, put on slow fire. Add slightly touch up the vegetables which have been fried thoroughly in the same fat, as a bone. Cook on slow fire 1,5-2 hours. When meat for hot will be ready, it{him} take out from a frying pan. Put a frying pan again on small fire to give liquids to evaporate. Cautiously merge fat, leaving a deposit in a frying pan. Add a brown broth. Give to boil on slow fire some minutes, having added spices. Filter.