This is merely strong, clear gravy or jelly boiled quickly down to the consistency of thin cream; but this reduction must be carefully managed that the glaze may be brought to the proper point without being burned; it must be attentively watched, and stirred without being quitted for a moment from the time of its beginning to thicken; when it has reached the proper degree of boiling, it will jelly in dropping from the spoon, like preserve, and should then be poured out immediately, or it will burn. When wanted for use, melt it gently by placing the vessel which contains it (see article Glazing, Chapter VII (Boiling).) in a pan of boiling water, and with a paste-brush lay it on to the meat, upon which it will form a sort of clear varnish. In consequence of the very great reduction which it undergoes, salt should be added to it sparingly when it is made. Any kind of stock may be boiled down to glaze; but unless it be strong, a pint, will afford but a spoonful or two; a small quantity of it, however, is generally sufficient, unless a large repast is to be served. Two or three layers must be given to each joint.
The jellies which precede this will answer for it extremely well; and it may be made also with shin of beef stock, for common occasions, when no other is at hand.
Boil a couple of calf's feet, with three or four pounds of knuckle of veal, three-quarters of a pound of lean ham, two large onions, three whole carrots, and a large bunch of herbs, in a gallon of water, till it is reduced more than half. Strain it off; when perfectly cold, remove every particle of fat and sediment, and put the jelly into a very clean stewpan, with four whites of eggs well beaten; keep it stirred until it is nearly boiling; then place it by the side of the fire to simmer for a quarter of an hour. Let it settle, and pour it through a jelly-bag until it is quite clear. Add, when it first begins to boil, three blades of mace, a teaspoonful of white peppercorns, and sufficient salt to flavour it properly, allowing for the ham, and the reduction. French cooks flavour this jelly with caragon vinegar when it is clarified: cold poultry, game, and fish are served in, or garnished with it; when it is to be moulded, with slices of boiled tongue laid in the middle in a chain, or carved fowl, or aught else, it will be well to throw in a pinch of isinglass; and hams are often placed on a thick layer of it roughed, and then covered entirely with more for large breakfasts, or cold repasts.
It is also used as gravy for meat pies.
Calf's feet, 2; veal, 4 lbs.; ham, 3/4 lb.; onions, 2; carrots, 3; herbs, large bunch; mace, 3 blades; white whole pepper, 1 teaspoonful; water, 1 gallon: 5 to 6 hours. Whites of eggs, 4: 15 minutes.