2 carrots, peeled, chopped
2 celery stalks, trimmed, cut in half
4 whole garlic cloves, unpeeled
2 large onions, peeled, cut into quarters
2 onions, peeled, finely chopped
4 heaped tbsp plain flour
2 tsp plain flour
1 tbsp redcurrant jelly
2 bay leaves
1.5 litres/2 pints 12¾fl oz beef stock (see above)
10 black peppercorns
1-2 tbsp sea salt flakes
½ tsp salt
2 tbsp vegetable oil or sunflower oil, plus extra for greasing
1 tsp tomato purée
2 free-range eggs, beaten
275ml/10fl oz full-fat milk
1kg/2lb 3oz beef bones (such as rib, short rib, knuckle or thigh bones)
50g/2oz beef fat, sliced into thin strips (ask your butcher for this)
12 individual black pudding sausages (or 12 slices from a large black pudding), fried until crisp
350ml/13fl oz light beer, preferably from North Yorkshire
175ml/6fl oz beer (ale), preferably from Yorkshire
1 bouquet garni (1 sprig each of parsley, bay leaves and thyme, tied together with cooking string)