Glaze
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
A bead of garlic boiled in the glaze enhances the flavor.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 80. The excerpt below is the record exactly as published.
glaze, which will be bright in colour. Take a little clear stock or water, and dissolve in it suffi- cient gelatine or isinglass to make it a hard jelly when cold. Now add a spoonful of extract of meat
Cook this with the app: pantry check, scaling, and the assistant.