Many entrees are prepared of meats that have been previously cooked; such meat loses in flavor during the reheating process, but this flavor may be restored, in a measure at least, by the judicious use of standard or other broths and glaze. Also, in the making of most sauces, choice broths are indispensable. Standard broth - broth containing the soluble compounds of a pound of meat in each pint of water - if properly made will always insure good results, but stock made largely of remnants of roasts, especially if reinforced by a few bits of uncooked meat, are by no means to be despised.

If broth is to be used for aspic jelly or a very fine sauce, clarification is necessary; for most other uses it is not essential and the process, while adding nothing to the flavor, causes loss in the nutritive value.

Glaze

Meat or game glaze is much used in the making of Entrées. It is used to give a rich glossy exterior to sweetbreads, and various small pieces of meat. Glaze also is added to a sauce or to the body of an entree to heighten the flavor and, blended with cream or butter, serves as a sauce. To prepare glaze reduce any standard broth by slow cooking until it is of a consistency to coat a spoon, withdrawn from it. When cold the glaze will be solid and somewhat elastic. It will keep for some time if stored in a cool place. If small pinheads of mold begin to appear, simply remove these, scald, and when cooled again set aside. To use, melt over hot water. Apply to the objects to be glazed with a brush or baste with a spoon.

Roasting

The articles to be roasted should always rest on a rack, and must on no account come in contact with the fat or drippings in the pan. Fat should be used for basting often during the cooking, the smaller the article to be roasted the oftener should it be basted. The oven should be hot when the roast is put into it, that the outside may be quickly hardened to keep in the juices; after that the temperature should be lowered.