Glace de Viande (Meat Glaze)

Ingredients

• Put 8 quarts of good stock
• It will make barely half a pint when done.

Method

1. 1

   Put 8 quarts of good stock, white or brown, into a stewpan, boil up, skim well, and reduce on a moderate fire from 3 to 4 hours.

2. 2

   Put into a jar while hot, cover and keep in a dry place, and use as required.

3. 3

   If well made it will keep for a long time.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 133. The excerpt below is the record exactly as published.

Glace de Viande ( Meat Glaze). — Put 8 quarts of good stock, white or brown, into a stewpan, boil up, skim well, and reduce on a moderate fire from 3^ to 4 hours. It will make barely half a pint when done.

Cook this with the app: pantry check, scaling, and the assistant.