Good Glaze for Meat

Name: Good Glaze for Meat
Ingredients: 4 teaspoonsful of Liebig Co.’s extract of meat; £ pint of cold water; Pepper and salt; 10 sheets Nelson’s leaf gelatine

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 89. The excerpt below is the record exactly as published.

GOOD GLAZE FOR MEAT. INGREDIENTS. 4 teaspoonsful of Liebig Co.’s | £ pint of cold water extract of meat i Pepper and salt 10 sheets Nelson’s leaf gelatine

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