Glaize for Hams, Larding, roasted Poultry, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (16)

a leg of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
lean of ham ↝ Ham [Cold cuts and cured meats]
beef ↝ Beef, ground, raw [Ground beef]
some indifferent fowls ↝ Guinea hen, meat only, raw [Poultry Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
leeks cleaned and cut into pieces ↝ Leeks [Onions]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
mace ↝ Spices, mace, ground [Spices and Herbs]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
three quarts of water ↝ Water, tap [Tap water]
whites ↝ Egg, white only, raw [Eggs and omelets]
a few yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little colour

Instructions (9)

Take a leg of veal, lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peel, mace, and black pepper, a small quantity of each.
Add three quarts of water.
Sweat them down till three parts done.
Discharge with water, and boil it till the goodness is extracted.
Then skim it, and strain the liquor into a large pan.
Next day take the fat from it very clean.
Set the stock over a fire, and when warm clear it with whites and a few yolks of eggs.
Then add a little colour and strain it through a tamis.
Boil it quick till reduced to a glaize, and be careful not to let it burn.

Original Text

Glaize for Hams, Larding, roasted Poultry, &c.

Take a leg of veal, lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peel, mace, and black pepper, a small quantity of each; add three quarts of water, sweat them down till three parts done, discharge with water, and boil it till the goodness is extracted; then skim it, and strain the liquor into a large pan. Next day take the fat from it very clean; set the stock over a fire, and when warm clear it with whites and a few yolks of eggs; then add a little colour and strain[21] it through a tamis; boil it quick till reduced to a glaize, and be careful not to let it burn.

N. B. In the same manner may be made glaize of separate herbs or roots, which will be serviceable on board a ship, or in the country, where herbs or roots cannot be procured at all times; and they are to be preserved in bottles, as they will not, when cold, be of a portable substance.

Notes

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