Glaze

Ingredients

• six pounds knuckle of veal or leg of beef
• half-pound lean ham
• quarter pound butter
• half pint water
• three medium-sized onions
• a turnip
• a carrot
• three or four stalks celery
• salt to taste

Method

1. 1

   Rub a quarter pound of butter on the bottom of a two-gallon pot.

2. 2

   Put in the meat with half pint of water, onions with two cloves in each, turnip, carrot, and celery.

3. 3

   Place over quick fire, stirring occasionally until the bottom is covered with a thick glaze.

4. 4

   Fill up the pot with cold water, bring to a boil, then simmer gently for three hours if veal, six if beef, removing scum as it rises.

5. 5

   Pass the stock through a fine sieve, then boil down to a quart, skimming as necessary.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 384. The excerpt below is the record exactly as published.

three medium- sized onions, put in stew-pan with half pint water, boil five minutes add half pound moist sugar and simmer gently till mixture is a dark brown. Then strain it into three-fourths pint boiling vinegar, stir until thoroughly mixed, and bottle. Use for flavoring and col- oring gravies, soups, etc. Another article used in gravies, sauces, etc., IS the Parsley Butter on page 179, making two or three times the recipe, packing in a jar and Keeping in a cool place ; half as much parsley may be used, giving a more delicate flavor, and some add only two tablespoons lemon juice. This is also known as Maitre d) hotel Butter and is a delicious dressing for steak, chops, etc., placed on the hot platter on which thev are to be served, turn- ing them over in it, thus seasoning each side. Olaze. — Any strong meat soup or stock may be boiled down to t'elly-like consistency and makes excellent glaze. Four quarts should )e reduced to one quart. It may not be so fine in flavor as that especiallv prepared, but answers very well. Pig's feet, when obtain- able, will maKe nice glaze cooked with vegetables, but for a more delicate preparation take six pounds knuckle of veal or leg of beef, and half-pound lean ham, cut in pieces size of an egg, rub a quarter pound butter on bottom of pot. wnich should hold two gallons ; put in meat with half pint water, tnree medium-sized onions, with two cloves in each, a turnip, carrot, and three or four stalks celery

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