TO MAKE GLAZE
Put in a soup pot bits of fat cut from meat and let them try out enough to moisten the bottom of the pot; or use a tablespoonful of butter for this purpose. Add four pounds of lean beef cut into pieces and let them brown, turning them a few times, then add a half cupful of hot water and let the whole cook until the juices are reduced to a glaze in the bottom of the pot. This is to give color to the stock. Add six quarts of cold water and the knuckle of veal, and let the mixture simmer for six hours. If the water is allowed to boil the lime will be extracted from the bone and the stock will be clouded. After three hours’ simmering add the soup vegetables, consisting of two stalks of celery, one onion, a few sprigs of parsley, a piece of carrot, three cloves, a bay-leaf, a saltspoonful each of thyme and marjoram, fifteen peppercorns, and a tablespoonful of salt. After six hours’ simmering strain the stock through a cloth laid on a colander, and let it cool. You have now a soup stock. The next day remove the grease, turn the stock into a saucepan carefully so that no sediment goes in, and let it boil, uncovered, until reduced to a thin paste. The stock is now glaze. Be careful toward the end of the cooking that the stock does not burn. Turn the glaze into a small jar and put a little melted butter over the top to exclude the air. When ready to use it heat a little of the glaze to soften it and apply it with a brush.
SWEET SAUCES FOR PUDDINGS
HARD SAUCE
Hard sauce is made of butter, sugar, and flavoring.
Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the ice-box to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce.
To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or six drops of vanilla.
LIQUID SAUCES
No. 1. Use the same proportions of butter and sugar as for hard sauce. Add a little wine, or milk, or hot water. Stir the whole over the fire until the sugar and butter are melted.
No. 2. Use yolks of eggs with wine and sugar.