Glaze

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
For making glaze
Instructions (4)
  1. Make a strong broth of all the odds and ends that you may have at hand, trimmings of meat, giblets and bones of poultry, skeleton remains of fowls or game, bacon rind, a few scraps of lean ham or bacon, and so on.
  2. When ready strain the liquid, free it from grease, and clarify it with half a pound of raw beef, according to the recipe given, page 29.
  3. Then put it into a stew-pan over a fast fire, and reduce it until it begins to thicken sufficiently to coat the spoon with which you are stirring it.
  4. Constant stirring is downright essential to prevent the glaze sticking to the bottom of the saucepan and burning.
Original Text
GLAZE, as has been already said, can be purchased in London ready made. This merely requires to be melted to render it fit for use. Circumstances may, however, arise necessitating its preparation at home, in which case the process is as follows:— Make a strong broth of all the odds and ends that you may have at hand, trimmings of meat, giblets and bones of poultry, skeleton remains of fowls or game, bacon rind, a few scraps of lean ham or bacon, and so on. When ready strain the liquid, free it from grease, and clarify it with half a pound of raw beef, according to the recipe given, page 29. Then put it into a stew-pan over a fast fire, and reduce it until it begins to thicken sufficiently to coat the spoon with which you are stirring it. Constant stirring is downright essential to prevent the glaze sticking to the bottom of the saucepan and burning. As soon
Notes
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