GLAZE
Glaze is absolutely necessary for fine cooking, either for the browning of sweetbreads, birds or chickens.
Cover a half box of gelatin with a half cupful of cold water to soak for an hour. Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin. As soon as the gelatin is dissolved, strain the mixture. Put four tablespoonfuls of sugar into an iron saucepan, stir until it is browned, then add to it slowly the hot glaze, stir until it is thoroughly melted, turn it into a china or granite receptacle, and stand away to cool. Keep this in the refrigerator, and use it according to directions.