Meat Glaze
From Cox's manual of gelatine cookery (copyright), 1938
To melt the glaze, when required for coating tongues, etc., stand the jar in hot water.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 45. The excerpt below is the record exactly as published.
MEAT GLAZE 3 oz. COX’S INSTANT POWDERED GELATINE $ pint hot water 1 tablespoonful meat extract
Cook this with the app: pantry check, scaling, and the assistant.