Kentucky Receipt Book #250805

Take the bones and trimmings from a roast, with any scraps of meat. Put in a kettle and cover with cold water; have twice as much water as meat. Add 1 onion, 2 whole cloves, 6 pepper corns, a piece of celery root, and 1 tablespoonful of salt. Let it cook 4 hours, skimming often; then add 6 sliced tomatoes, or a one-quart can of tomatoes. Cook 1 hour longer, then skim out the bones and meat and strain the liquor through a puree strainer, rubbing all the tomato pulp through. Heat again and thicken with 1 tablespoon butter and 1 of flour well blended. Boil a minute and serve.