Glaze

Ingredients

• a knuckle of veal
• a pound of lean beef
• half a pound of lean ham or bacon
• a quarter of a pound of butter
• three middle-sized onions
• one turnip
• a carrot
• half a leek
• half a head of celery

Method

1. 1

   Cut veal, beef, and ham into pieces.

2. 2

   Butter the bottom of a stewpan, add meats, water, onions, turnip, carrot, leek, and celery.

3. 3

   Cover and cook until a glaze forms.

4. 4

   Fill with cold water, simmer for three hours, skimming off grease.

5. 5

   Pass through a sieve, refill with hot water, and boil for four more hours.

6. 6

   Strain and combine stocks.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 202. The excerpt below is the record exactly as published.

glaze, half a tablespoonful of chopped mushrooms (fresh), and half a teaspoonful of sugar, after which add half a tumblerful (quarter of a pint) of brown stock ; boil till it adheres to the spoon, and'strain through a fine sieve. Gasca Fripta. (Baked Goose.) Select a small fat goose ; draw, singe, and wipe inside with a cloth. Pare and core four cooking apples, put them in a basin with one ounce each of sultana raisins and currants (washed with warm water and wiped dry in a cloth). Season with a little finely- powdered cinnamon ; add three tablespoonfuls of bread- crumbs, a pinch of garlic, a little salt, and one egg. Mix these, stuff the goose with it, sew up the gap, truss the bird, and put on the baking dish with a little water. Rub over well with butter, cover with a piece of thick paper, place it in the oven (basting frequently), and bake for two hours. Finely chop half a red cabbage, put it in an enamelled saucepan with a little salt and broth, set it on the fire, and cook gently, taking care to keep it quite firm. When about three parts done, add half a dozen small pork sausages slightly fried in goose fat, and when quite done pour a little vinegar over it. Re- move the string and paper from the goose, put it on an oval dish, and garnish with the cabbage, sausages, and potato pyramids. Stir in a little broth to the stock, 5ii BANQUETS OF THE NATIONS boil for a couple of minutes, strain it, skim off the fat, and serve in a sauceboat. Laptuci fierte la tingire Castraveti. (Stewed Lettuces and Pickled Cucumbers). Trim and wash half a dozen small heads of cabbage lettuce, removing all outside leaves. Plunge them into quickly boiling salted water, and parboil them. Drain off the hot water, and put them into cold water ; drain this off also, and dry the heads on a cloth. Line a sauce- pan with slices of bacon, put in the parboiled lettuces together with an onion cut in slices, a bunch of sweet herbs and spices, pepper and salt to taste. Add a small quantity of stock and white wine, and let them stew gently for an hour. Cut half a dozen slices of bread, rather less than half an inch thick, about the size of a mutton cutlet and the shape of a pear, and fry them in butter a light brown. Pour a little thick, nicely flavoured gravy on a dish, arrange the pieces of fried bread on it, and lay carefully and neatly on each piece of bread one of the heads of lettuce, and serve at once with pickled cucumbers. Momile cu Orez. (Stewed Sweetbreads with Rice.) Wash the sweetbreads, parboil, plump in cold water, and remove all fat. Put them in a saucepan over the fire with parsley and enough white stock to cover, and stew gently for twenty-five or thirty minutes. Pour cucumber sauce over, and serve young peas or French beans with them. 5*2 ROUMANIA Cucumber Sauce. Strain the above liquor (same quantity of veal stock would do). Add a seasoning of white pepper, salt, and a small quantity of mace ; thicken the gravy with butter and flour ; and add a little cream and cucumber ketchup. Muschi de Repure. (Fillets of Hare). Pare half a dozen hare fillets of the shape of a large chicken fillet ; season them with a good dash of paprica pepper and salt ; let them marinade in a kitchen basin with a little vinegar for several hours. A few minutes previous to serving drain the fillets on a cloth, and fry in clarified butter. Drain the butter, and then pour over the fillets a little dissolved meat glaze ; dish them in a circular order, alternating each of the fillets with a crouton of bread fried in butter ; mask them with the following sauce. Game Sauce. Put into a small saucepan one tablespoonful of pow- dered sugar ; stir it with a wooden spoon until it is of a light brown colour, and moisten it with a quarter of a glass of good vinegar ; reduce the vinegar till the sugar is dissolved and the liquid diminished one half; stir in double its volume of brown sauce, boil for several minutes ; then mix with it a tablespoonful of Smyrna raisins or currants softened in warm water; as well as a small handful of chopped dried almonds. Si3 2K BANQUETS OF THE NATIONS Glaze. Procure a knuckle of veal about six pounds in weight (which cut into pieces about the size of an egg), a pound of lean beef, and half a pound of lean ham or bacon, rub a quarter of a pound of butter upon the bottom of stewpan (capable of holding two gallons), into which put the three meats, with half a pint of water, three middle-sized onions (with two cloves in each), one turnip, a carrot, half a leek, and half a head of celery

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