Add the wine, beef bones, bay leaf, oregano, black pepper, and red pepper flakes, if using.
Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer.
Reduce the alcohol down by two thirds along with the peppercorns, thyme and bay leaf.
Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves.
Also lard it with bay leaf or rosemary to be removed when serving.
Put in roasting pan with a small sliced onion, one-fourth cup each of turnip and carrot, season with bay leaf and parsley.
Simmer vegetables and bay leaf in oil for 10 m. Do not brown.
Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally.
Add a soup bouquet with the addition of some spices and a bay leaf.
Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft.