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 1. Jus Sauce
Minty
You're probably the sort of person who thinks of sauces as an extra. But they're not. They're the foundation of a great dish. A 'jus' is like the foundations of a house. All houses need foundations. Whether you live in a council house or a house built by King Charles the Second for Lady Marchmont in 1685, visited by Winston Churchill, Evelyn Waugh (who was a man, incidentally) and, very soon we hope, Elton (John). Simon
Great jus starts with a great butcher. My man Vic is a genius. You can tell straightaway. He has no meat in the window. Who keeps meat in a window, for Christ's sake! Meat isn't curtains. I won't tell you where Vic is or you'll all go there and then it will become like Harrods. You'll need a great jus pot. I still have my great-great-great grandfather's. He was in the slave trade in Nigeria. He drank himself to death. And then he killed himself. Drink, the Curse of the Marchmonts. And suicide. The other curse! Minty
Rest three organic onions, halved, in a roasting tin, with a little air-brushed water. Furnish them with 220 grams of beef bones and 216 grams of beef trimmings. Roast for half an hour at torchmark vingt. Swish in a leek and some celery sticks and three Italian plum-plum tomatoes, roughly savaged. Pour into your jus pot.
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