You've just braised a lot of meat. It takes a lot of liquid to cover it. After fishing out those succulent, bone-hugging, tender morsels of whatever protein it may be there's usually a lot of braising liquid left over. Generally you would spoon some of this over said morsels when serving, but notice I said: spoon. My point being that the rest of that liquid or stock is not to go to waste. I had a mini tub full of left over braising liquid. So I strained some over a fine sieve into a sauce pan. Added salt, pepper, honey and tamarind. I let that sucker boil and then simmer for at least half an hour until it was reduced by more than half (eyeballing that) leaving a spoon-coating sauce that will go great on any future beef, pork, game or poultry.
We need to be wise, resourceful and creative especially in such modern times of Depression-era potential. Plus, it just makes sense! Make a meringue out of those separated egg whites, use that rendered bacon fat to fry something else. Forfeit your French forefathers willingness to "discard". That word is starting to look uglier in every cookbook I read it in.
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