Cheap Glaze for Meat.
- Ingredients—3 teaspoonfuls of Liebig's Extract of Meat.
- ½ oz. of Nelson's or Swinborne's Gelatine, or isinglass.
- Pepper and salt.
- ½ pint of cold water.
Method.—Soak the gelatine in the water for three-quarters of an hour.
Add the meat extract, and pepper and salt.
Stir and boil until reduced to about a quarter of a pint.
This glaze can only be used for glazing meat.
[Béarnaise Sauce.]
- Ingredients—1 finely-chopped shalot.
- ½ gill of white sauce.
- 1 tablespoonful of taragon vinegar.
- The yolks of 4 eggs.
- 1 dessertspoonful of finely-chopped parsley.
- Pepper and salt.
Method.—Put the shalot and vinegar into a saucepan; boil until the vinegar has evaporated, but do not let the shalot burn.
Add the eggs and sauce, and mill with a whisk until the eggs are thick.
Add the parsley and pepper and salt.