To Make Glaze

Ingredients

• a large copper saucepan
• great plenty of soup bones
• rich stock or bouillon
• some salt

Method

1. 1

   Strain off the stock into a large copper saucepan and boil down rapidly until nearly dried to gravy.

2. 2

   Skim off the fat, add salt, and simmer carefully until thick and dark.

3. 3

   Pour into a jar or can; it will set solid when cold.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 327. The excerpt below is the record exactly as published.

TO MAKE GLAZE. Extract of meat and the meat glaze made by the cooks are very nearly the same thing. It is an ex- pensive substance when made of the best quality, retailing at about thirty cents an ounce. The cheapest is the Australian extract of beef solid and dry in bladders, which sells at $1.25 per pound. Meat extract added to consommes and gravies gives them a rich flavor which is one of the evidences to the guests at table that there is a professional cook in the kitchen. There are times when a cook can make his own glaze, which is nearly the same as extract, the difference being that it contains more gelatine from the bones than the extract of lean meat. When there happens to be a great plenty of soup bones and the stock boiler is full of rich stock or bouillon., and when instead of using it oyster soup must be made, then the stock should be strained off into a large copper saucepan and be boiled down rapidly until it is nearly dried down to gravy. Then skim off the fat, add some salt

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