Glaze For Cold Fowl

Put into a saucepan five parts of veloute sauce to one of chicken stock, reduce to a glaze, thicken with the yolk of egg, pass through a sieve, when it is ready for use.

Glaze For Cold Hams And Tongues

Put half a shin of beef in a saucepan with one gallon of water and boil for twelve hours. Boil a knuckle of veal in water until all the goodness is extracted; strain the liquors from the beef and veal, mix them together, seasoning with moderate quantities of salt, pepper and cloves, and boil until reduced to one pint. Strain the glaze through a fine hair-sieve and pour it into the jar. When cold tie it over and keep in a dry place. The glaze will keep good for ten or twelve months. A small portion of it should be warmed for use and brushed over the article with a feather.

Glaze For Cold Partridges Or Woodcocks

Put into a saucepan five parts of Spanish sauce with one part of game stock, reduce, pass it through a sieve and stir it into a little brown meat jelly. It will remain good for a long time if kept in a jar in a cool place.

Glaze For Turkeys

Skim off the fat from some meat jelly, put it in a stewpan and stir over a sharp fire until it is of the consistency of thick cream. Skim it and strain it into jars in which it should be kept until needed for use. It should be made hot before using, and brushed over the bird with a paste brush.

Half-Glaze (Demi-Glaze)

Put one pint of veal broth, one pint of Spanish sauce and three ounces of meat-glaze in a saucepan and stir it over the fire. Boil for five minutes, strain through a hair-sieve, pour into jars, cover with paper and keep until wanted for use.

Yellow Glaze For Cakes

Beat up the white of an egg with four ounces of powdered white sugar, add to it by degrees the strained juice of half a lemon and beat it well, for the more it is beaten the whiter it will be. When it is white enough, add to it a small quantity of strained infusion of saffron. Grate the yellow rind of a lemon on lumps of sugar, or if the flavor of lemon peel is desired, the rinds of two lemons may be used. Scrape off the yellow sugar, pound and beat it in, being careful not to put too much, or the glaze will be bitter.