Glaze (1)

Take the remains of any liquor in which meat has been cooked, and strain it through a silk sieve until quite clear; then put it into a saucepan and reduce it over a brisk fire: as soon as it is sufficiently done, that is, when it sticks to the spoon, put it into a smaller saucepan, and set it in the bain-marie; when wanted, add a small piece of fresh butter to it, to correct its saltness.

Glaze (2)

Make a consomme with whatever remnants of fowls or meat that may be in the house; strain it, and then put it on the fire with two or three whites of eggs beaten to a snow; stir till it boils, and then set on the side of the stove, and place fire on the saucepan lid; as soon as the eggs are set, pass the glaze through a wet cloth; reduce this over a large fire, stirring it constantly with a wooden spoon to prevent its sticking; then pour it into a pot for use. When wanted, put a small quantity of it into a saucepan, and make it hot over a slow fire; and, in this state, lay it gently over such articles as may require glazing, by means of a feather.

Glaze (3)

Desire the butcher to break the bones of a leg or a shin of beef, of ten pounds weight (the fresher killed the better); put it into a soup-pot (a digester is the best utensil for this purpose) that will well hold it; just cover it with cold water, and set it on the fire to heat gradually till it nearly boils (this should be at least an hour); skim it attentively while any scum rises; pour in a little cold water, to throw up the scum that may remain; let it come to a boil again, and again skim it carefully: when no more scum rises, and the broth appears clear (put in neither roots, nor herbs, nor salt), let it boil for eight or ten hours, and then strain it through a hair sieve into a brown stone pan; set the broth where it will cool quickly; put the meat into a sieve, let it drain, make potted beef, or it will be very acceptable to many poor families. Next day remove every particle of fat from the top of it, and pour it through a tamis, or fine sieve, as quietly as possible, into a stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the stewpan, which should be of thick copper, perfectly well tinned; add a quarter of an ounce of whole black pepper to it; let it boil briskly, with the stewpan uncovered, on a quick fire; if any scum rises, take it off with a skimmer: when it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till it is reduced.