Glaze.
Boil down one or two quarts of second stock (which will jelly when cold) until it is quite thick, and coats a spoon. One quart may be boiled down to a quarter of a pint.
Pour it into a jar.
When wanted for use, put the jar to stand in a saucepan of boiling water until it is dissolved.
Glaze is used for enriching gravies and soups, and for glazing meat.