GLAZE.
This is merely strong , clear gravy or jelly boiled quickly down to
the consistence of thin cream ; but this reduction must be carefully
managed that the glaze may be brought to the proper point without
being burned ; it must be attentively watched, and stirred without
being quitted for a moment from the time of its beginning to thicken ;
when it has reached the proper degree of boiling, it will jelly in
dropping from the spoon, like preserve, and should then be poured
out immediately, or it will burn. When wanted for use, melt it
gently by placing the vessel which contains it (see article Glazing ,
Chapter IX.) in a pan of boiling water, and with a paste-brush lay it
on to the meat, upon which it will form a sort of clear varnish. In
consequence of the very great reduction which it undergoes, salt should
be added to it sparingly✪ Glaze when it is made. Any kind of stock may be
boiled down to glaze ; but unless it be strong, a pint will afford but a
spoonful or two : a small quantity of it, however, is generally suf-
ficient, unless a large repast is to be served. Two or three layers
must be given to each joint. The jellies which precede this will
answer for it extremely well ; and it may be made also with shin of
beef stock, for common occasions, when no other is at hand.
ASPIC, OR CLEAR SAVOURY-JELLY.
Boil a couple of calf's feet, with three or four pounds of knuckle
of veal, three quarters of a pound of lean ham, two large onions,
three whole carrots, and a large bunch of herbs, in a gallon of water,
till it is reduced more than half. Strain it off ; when perfectly cold,
remove every particle of fat and sediment, and put the jelly into a
very clean stewpan, with four whites of eggs well beaten ; keep it
stirred until it is nearly boiling; then place it by the side of the fire
to simmer for a quarter of an hour. Let it settle, and pour it through
a jelly-bag until it is quite clear. Add, when it first begins to boil,
three blades of mace, a teaspoonful of white peppercorns✪ Aspic or Clear Savoury-Jelly, and suf-
ficient salt to flavour it properly, allowing for the ham, and the
reduction. French cooks flavour this jelly with tarragon vinegar
when it is clarified ; cold poultry, game, fish, plovers’ eggs, truffles,
and various dressed vegetables, with many other things often elabo-
rately prepared, and highly ornamental, are moulded and served hi it,
especially at large dejeuners and similar repasts. It is also much
used to decorate raised pies, and hams ; and for many other purposes
of the table.
Calf’s feet, 2 ; veal, 4 lbs. ; ham, | lb. ; onions, 2 ; carrots, 3 ;
herbs, large bunch; mace, 3 blades; white whole pepper, 1 teaspoon-
ful ; water, 1 gallon : 5 to 6 hours. Whites of eggs, 4 : 15 minutes.
CHAP. V.]
BAUCHS.
105
CHAPTER Y.
%>mm.
INTRODUCTORY REMARKS.
The difference between good
and bad cookery can scarcely
be more strikingly shown
than in the manner in which
sauces are prepared and served.
If well made, appropriate to
the dishes they accompany,
and sent to table with them as
not as possible, they not only
give a heightened relish to a
Bain Marie , or Water Bath.
Page 118 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GLAZE.
This is merely strong , clear gravy or jelly boiled quickly down to the consistence of thin cream ; but this reduction must be carefully managed that the glaze may be brought to the proper point without being burned ; it must be attentively watched, and stirred without being quitted for a moment from the time of its beginning to thicken ; when it has reached the proper degree of boiling, it will jelly in dropping from the spoon, like preserve, and should then be poured out immediately, or it will burn. When wanted for use, melt it gently by placing the vessel which contains it (see article Glazing , Chapter IX.) in a pan of boiling water, and with a paste-brush lay it on to the meat, upon which it will form a sort of clear varnish. In consequence of the very great reduction which it undergoes, salt should be added to it sparingly when it is made. Any kind of stock may be boiled down to glaze ; but unless it be strong, a pint will afford but a spoonful or two : a small quantity of it, however, is generally sufficient, unless a large repast is to be served. Two or three layers must be given to each joint. The jellies which precede this will answer for it extremely well ; and it may be made also with shin of beef stock, for common occasions, when no other is at hand.
ASPIC, OR CLEAR SAVOURY-JELLY.
Boil a couple of calf's feet, with three or four pounds of knuckle of veal, three quarters of a pound of lean ham, two large onions, three whole carrots, and a large bunch of herbs, in a gallon of water, till it is reduced more than half. Strain it off ; when perfectly cold, remove every particle of fat and sediment, and put the jelly into a very clean stewpan, with four whites of eggs well beaten ; keep it stirred until it is nearly boiling; then place it by the side of the fire to simmer for a quarter of an hour. Let it settle, and pour it through a jelly-bag until it is quite clear. Add, when it first begins to boil, three blades of mace, a teaspoonful of white peppercorns, and sufficient salt to flavour it properly, allowing for the ham, and the reduction. French cooks flavour this jelly with tarragon vinegar when it is clarified ; cold poultry, game, fish, plovers’ eggs, truffles, and various dressed vegetables, with many other things often elaborately prepared, and highly ornamental, are moulded and served in it, especially at large dejeuners and similar repasts. It is also much used to decorate raised pies, and hams ; and for many other purposes of the table.
Calf’s feet, 2 ; veal, 4 lbs. ; ham, | lb. ; onions, 2 ; carrots, 3 ; herbs, large bunch; mace, 3 blades; white whole pepper, 1 teaspoonful ; water, 1 gallon : 5 to 6 hours. Whites of eggs, 4 : 15 minutes.
BAUCHS.
CHAPTER Y.
%>mm.
The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made, appropriate to the dishes they accompany, and sent to table with them as not as possible, they not only give a heightened relish to a
Bain Marie , or Water Bath.
Records on this page
GlazeAspic or Clear Savoury-Jelly