Meat Glaze

Ingredients

• a quarter of a pound of veal
• a bit of butter
• a very small cup of water

Method

1. 1

   To make glaze in a hurry, if no stock be at hand, slice a quarter of a pound of veal as thinly as possible, and fry it over a slow fire in a small pan with a bit of butter; draw the stewpan from the fire, and stir in a very small cup of water; add pepper and salt, and again stir it until it has boiled thick; then strain it into a pot and use, applying it on with a brush.

2. 2

   When more than one coat is required, dry before putting on another.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 912. The excerpt below is the record exactly as published.

Meat Glaze. — Fnll pai-ticulars regarding Meat Glaze are given in the article Glaze. Meat Glaze, in a hurry.— Glaze is an extract of meat, which, when condensed by boiling, becomes the thick yarnish so useful to the cook for giving an inviting appearance to a hot or eold joint, poultry, or vegetables. Boil down a strong- stock or gravy until it seems thickish as it drops from the spoon with which it is being stirred, and becomes a firm jelly when cold. Veal being more gelatinous than other meat, produces the best glaze. To make glaze in a huiTy, if no stock be at hand, slice a quarter of a pound of veal as thinly as possible, and fiy it over a slow fire in a small pan with ii bit ef butter ; draw the stewpan from the fire, and stir in a veiy small cup of water

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