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.
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.