Glaze

Ingredients

• strong clear gravy or jelly
• small amount salt

Instructions

1. Boil the strong clear gravy or jelly quickly down to the consistence of thin cream.
2. Watch it attentively and stir without ceasing from the moment it begins to thicken.
3. When it has reached the proper degree of boiling and jellies in dropping from the spoon like preserve, pour it out immediately to prevent burning.
4. When wanted for use, melt it gently by placing the vessel containing it in a pan of boiling water.
5. With a paste-brush, lay the melted glaze onto the meat, where it will form a clear varnish.
6. Apply two or three layers to each joint.