SAUCE RAGOÛT [Flour-based Brown Sauce with Giblets]
Sauce ragoût is essentially like the preceding brown sauce, but has more character, as it includes bones, trimmings, or giblets gathered from the game, beef, lamb, veal, goose, duck, or turkey the sauce is to be served with.
Brown the giblets, bones, meat trimmings and vegetables in hot clarified butter, fat, or oil. Remove them to a side dish.
Slowly brown the flour in the fat remaining in the saucepan, adding more fat if necessary.
Off heat, beat in the boiling liquid, optional wine, and optional tomato paste. Add the herb bouquet and return the browned ingredients. Simmer, skimming as necessary, for 2 to 4 hours. Strain, degrease, correct seasoning, and the sauce is ready to use.