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Combine equal parts lard and flour in a pan over low heat. Stir and cook until the roux turns light brown. Cool.
Bring the stock to a simmer, ladle into the pot with the roux gradually, stirring after each addition so as to not get lumps.
Reduce to a low simmer, cook 5 hours. Don’t let the sauce reduce past 1 Litre, keep on a very low heat.
Chill and package for next week.