179. Glaze

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Yield
1.0 quart
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the glaze
Alternative for first stock if only a small quantity of glaze is required
Alternative for second stock if only a small quantity of glaze is required
Instructions (12)
  1. Make a stock as directed in No. 175, but omitting the salt.
  2. Pass the stock through a cloth into a basin.
  3. Fill the stewpan up a second time with hot water, and let boil four hours longer to obtain all the succulence from the meat.
  4. Pass the second stock through a cloth.
  5. Pour both stocks in a large stewpan together.
  6. Set over the fire and let it boil as fast as possible, leaving a large spoon in, to stir occasionally and prevent its boiling over.
  7. When reduced to about three pints, pour it into a smaller stewpan.
  8. Set again to boil at the corner, skimming well if required.
  9. When reduced to a quart, place it quite over the fire, well stirring with a wooden spoon until forming a thickish glaze (which will adhere to the spoon) of a fine yellowish-brown color.
  10. Pour it into a basin, or, if for keeping any time, into a long bladder, from which cut a slice and use where directed.
For small quantities
  1. Reduce only the second stock, using the first for either soup or sauce.
  2. In that case, the salt must not be omitted from the first stock, but from the second only.
Original Text
179. Glaze is an almost indispensable article in a cuisine bourgeoise, and should be kept by all persons in the middle classes of life, the advantage being that it will keep for months together, is very simple to make, and is always useful in cookery, however humble; in fact, with it you can dress a very good dinner with very little trouble. Make a stock as directed in No. 175, but omitting the salt, which, when done, pass through a cloth into a basin; then fill the stewpan up a second time with hot water, and let boil four hours longer to obtain all the succulence from the meat, then pass it through a cloth the same as the first; then pour both stocks in a large stewpan together, set it over the fire, and let it boil as fast as possible, leaving a large spoon in, to stir occasionally and prevent its boiling over; when reduced to about three pints, pour it into a smaller stewpan, set again to boil at the corner, skimming well if required; when reduced to a quart, place it quite over the fire, well stirring with a wooden spoon until forming a thickish glaze (which will adhere to the spoon) of a fine yellowish-brown color; pour it into a basin, or, if for keeping any time, into a long bladder, from which cut a slice and use where directed. Where, however, only a small quantity is required, reduce only the second stock, using the first for either soup or sauce; but in that case the salt must not be omitted from the first stock, but from the second only. Veal at all times makes the best glaze, but any kinds of meat, game, or poultry will produce more or less.
Notes
—