Court Bouillon

1 litre (1.75 pints) water
60 g (2 oz) carrots, sliced
60 g (2 oz) onions, thinly sliced
1 Bouquet Garni
6 peppercorns, crushed
125 ml (4.5 fl oz) white wine vinegar

Combine the carrots, onion, bouquet garni, peppercorns, vinegar, salt and water to taste in a large saucepan. Bring to the boil, reduce the heat and simmer for 20 minutes. Leave to cool to room temperature.