t'elly-like consistency and makes excellent glaze. Four quarts should
)e reduced to one quart. It may not be so fine in flavor as that
especiallv prepared, but answers very well. Pig's feet, when obtain-
able, will maKe nice glaze cooked with vegetables, but for a more
delicate preparation take six pounds knuckle of veal or leg of beef,
and half-pound lean ham, cut in pieces size of an egg, rub a quarter
pound butter on bottom of pot. wnich should hold two gallons ; put
in meat with half pint water, tnree medium-sized onions, with two
cloves in each, a turnip, carrot, and three or four stalks celery✪ Glaze ; place
over quick fire, occasionally stirring it until bottom of pot is covered
with a thick slaze, which will adhere lightly to spoon ; then fill up
pot with cold water, and when on boilins point, draw to back of
stove and simmer gently three hours if veal, six if beef, carefully re-
moving all scum as it rises. The stock thus made, adding salt, will
29
^
450 GRAVIES.
make a delicious foundation for all kinds of clear soup or gravies.
To reduce to glaze pass the stock through fine hair sieve or cloth in-
to nan j then fill up the pot containing meat, etc., with hot water
ana hoil again four hours to obtain all the glutinous part^ strain off
stock and put with that first obtained in large stewpan, set over fire
and boil as fasten possible with lid off, stirring occasionally topre-
vent boiling over. When reduced to about tnree pints, pour into
small stewpan and boil more slowly until reduced to a Quart, skim«
ming if necessary, then put where it will again boil quicKly and stir "
well with wooden spoon until it begins to get thick and is of a fine
yellow-brown color, taking care not to bum. Pack in pot for use,
or in sausage skins, which may be obtained from butcher ; cut off ayard
of the skin, tie one end verv tightlv and pour in the glaze through a
large funnel. It will be hard like jelly when cold and when wanted for
use is cut off in slices. A thick slice dissolved in hot water makes
a cup of nutritious soup, to which may be added any cooked veee*
tables,, rice or other ingredients liked. A piece is very nice to tiuce
on a journey, especially for an invalid who does not want to depend
on way-side hotel food, or is tired of beef-tea. Another way of
keeping elaze is to put away in a Olaze-Kettle made for the pur-
pose, and ifiuch like a custard-kettle. It is a tin vessel in which the
glaze is kept, fitting into a larger one, which is fiUed with boiling
water to melt glaze when wanted for use. The smaller vessel has a
lid with a small hole in it for a brush, which is used for putting the
glaze on meats, etc., as rec^uired. When packing in skins it is well
to put a part of the glaze in a jar for this purpose, which may be set
in kettle or pan of hot water to melt, and provide also a small safi
brush, or a stiff feather will do. Glaze adds greatly to the fine up-
Eearance of many dishes. It is much used in decorating cold joints,
ams and tongues and its use is recommended in various recipes.
To use thus, melt the glaze and with the brush
cover the meat with it, going over it a second
time if necessary after first coat has becomi^
cold. In roasting meat if it is not evenly and nicely browned, brush
over with glaze just before serving and it will give required finish.
Page 385 · 1 recipe record on this page
Presented as published in 1890. 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
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t'elly-like consistency and makes excellent glaze. Four quarts should
)e reduced to one quart. It may not be so fine in flavor as that
especiallv prepared, but answers very well. Pig's feet, when obtain-
able, will maKe nice glaze cooked with vegetables, but for a more
delicate preparation take six pounds knuckle of veal or leg of beef,
and half-pound lean ham, cut in pieces size of an egg, rub a quarter
pound butter on bottom of pot. wnich should hold two gallons ; put
in meat with half pint water, tnree medium-sized onions, with two
cloves in each, a turnip, carrot, and three or four stalks celery ; place
over quick fire, occasionally stirring it until bottom of pot is covered
with a thick slaze, which will adhere lightly to spoon ; then fill up
pot with cold water, and when on boilins point, draw to back of
stove and simmer gently three hours if veal, six if beef, carefully re-
moving all scum as it rises. The stock thus made, adding salt, will
29
^
450 GRAVIES.
make a delicious foundation for all kinds of clear soup or gravies.
To reduce to glaze pass the stock through fine hair sieve or cloth in-
to nan j then fill up the pot containing meat, etc., with hot water
ana hoil again four hours to obtain all the glutinous part^ strain off
stock and put with that first obtained in large stewpan, set over fire
and boil as fasten possible with lid off, stirring occasionally topre-
vent boiling over. When reduced to about tnree pints, pour into
small stewpan and boil more slowly until reduced to a Quart, skim«
ming if necessary, then put where it will again boil quicKly and stir "
well with wooden spoon until it begins to get thick and is of a fine
yellow-brown color, taking care not to bum. Pack in pot for use,
or in sausage skins, which may be obtained from butcher ; cut off ayard
of the skin, tie one end verv tightlv and pour in the glaze through a
large funnel. It will be hard like jelly when cold and when wanted for
use is cut off in slices. A thick slice dissolved in hot water makes
a cup of nutritious soup, to which may be added any cooked veee*
tables,, rice or other ingredients liked. A piece is very nice to tiuce
on a journey, especially for an invalid who does not want to depend
on way-side hotel food, or is tired of beef-tea. Another way of
keeping elaze is to put away in a Olaze-Kettle made for the pur-
pose, and ifiuch like a custard-kettle. It is a tin vessel in which the
glaze is kept, fitting into a larger one, which is fiUed with boiling
water to melt glaze when wanted for use. The smaller vessel has a
lid with a small hole in it for a brush, which is used for putting the
glaze on meats, etc., as rec^uired. When packing in skins it is well
to put a part of the glaze in a jar for this purpose, which may be set
in kettle or pan of hot water to melt, and provide also a small safi
brush, or a stiff feather will do. Glaze adds greatly to the fine up-
Eearance of many dishes. It is much used in decorating cold joints,
ams and tongues and its use is recommended in various recipes.
To use thus, melt the glaze and with the brush
cover the meat with it, going over it a second
time if necessary after first coat has becomi^
cold. In roasting meat if it is not evenly and nicely browned, brush
over with glaze just before serving and it will give required finish.