Extracts of foods that form the basis of soups, gravies, and sauces. Traditionally, MEAT from older animals and mature vegetables like CARROTS, CABBAGE, TURNIPS, or BEANS are heated to extract juices and flavors. Meat is trimmed of excess fat, vegetables are cleaned and even blended. Bones with marrow are used for gravies and sauces. Appropriate spices include allspice, peppercorn, coriander, celery seed, and bay leaf.