Glaze

Ingredients

• six pounds of a knuckle of veal or leg of beef
• half a pound of lean ham
• a quarter of a pound of butter
• half a pint of water
• three medium-sized onions
• two cloves in each
• a turnip
• a carrot
• a small bunch of celery

Method

1. 1

   Cut the meat into pieces the size of an egg.

2. 2

   Rub butter on the bottom of a pot, add meat and water, onions, turnip, carrot, and celery.

3. 3

   Cook over a quick fire until a thick glaze forms.

4. 4

   Fill with cold water, bring to a boil, then simmer for 3 hours for veal or 6 for beef.

5. 5

   Skim and strain the stock, then reduce it to a quart while stirring until thick and yellow-brown.

6. 6

   Pour into a sausage skin and tie up.

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 48. The excerpt below is the record exactly as published.

glaze. With glaze on hand you have a soup for an emergency or a rich gravy for any purpose. To make glaze, take six pounds of a knuckle of veal or leg of beef, also half a pound of lean ham, and cut into pieces the size of an egg. Rub a quarter of a pound of butter on the* bottom of your pot, which should hold two gallons. Put in' I AND THEIR LOW COSTS i8i the meat with half a pint of water, three medium- sized onions with two cloves in each, a turnip, a carrot, and a small bunch of celery

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