Editing Brown Veal Stock (section)

==Instructions==
#Heat roasting pan with enough oil to lightly film the pan in 435F oven.
#Add bones to pan; roast bones, stirring and turning occasionally, until deep brown - 35 to 45 minutes.
#Put bones in stockpot. Add all but 1 cup of water. Add salt.
#Deglaze roasting pan with 1 cup water, add results to stockpot.
#Bring stockpot to simmer over low. Skim as necessary.
#While stock is simmering, heat rondeau over medium-high. Add enough oil to film pan. Add mirepoix and cook, stirring occasionally, until onions are golden brown - 15 to 20 minutes. Add tomato paste and continue to cook until rusty color - 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well. Add this mixture back to the stock after it has simmered for about 5 hours. Add sachet at the same time.
#Continue simmering, skimming as necessary until tasty - about 1 more hour.
#Strain.