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 middle-sized onions
• two cloves in each
• a turnip
• a carrot
• a small head of celery

Method

1. 1

   Cut the meat into egg-sized pieces.

2. 2

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

3. 3

   Cook over a quick fire, stirring until a thick glaze forms.

4. 4

   Fill the pot with cold water and simmer for 3 hours for veal or 6 hours for beef, skimming off scum.

5. 5

   Strain the stock and reduce it to glaze by boiling it down until thick and brown.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 17. The excerpt below is the record exactly as published.

glaze. So very rarely forming part of a housewife's stores, yet so valuable that the fact is simply astonish- ing ; with a piece of glaze, you have a dish of soup on an emergency, rich gravy for any purpose, and all with the expenditure of less time than would make a pot of svv^eetmeats. Take six pounds of. a knuckle of veal or leg of beef, cut it in pieces the size of an egg, as also half a pound of lean ham ; then rub a quarter of a pound of butter on the bottom of your pot, which should hold two gallons ; then put in the meat with half a pint of water, three middle-sized onions, with two cloves in each, a turnip, a carrot, and a small head of celery

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