7 pound pork marrow bones, sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Essence, recipe follows
2 cups dry red wine
1 bouquet garni
8 quarts water
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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