GLAZE FOR COVERING COLD HAMS, TONGUES, &c

Ingredients

• Stock No. 104 or 107
• doubling the quantity of meat in each

Instructions

1. We may remark at the outset, that unless glaze is wanted in very large quantities, it is seldom made expressly.
2. Either of the stocks mentioned above, boiled down and reduced very considerably, will be found to produce a very good glaze.
3. Put the stock into a stewpan, over a nice clear fire;
4. let it boil till it becomes somewhat stiff, when keep stirring, to prevent its burning.
5. The moment it is sufficiently reduced, and comes to a glaze, turn it out into the glaze-pot, of which we have here given an engraving.
6. As, however, this is not to be found in every establishment, a white earthenware jar would answer the purpose; and this may be placed in a vessel of boiling water, to melt the glaze when required.
7. It should never be warmed in a saucepan, except on the principle of the bain marie, lest it should reduce too much, and become black and bitter.
8. If the glaze is wanted of a pale colour, more veal than beef should be used in making the stock; and it is as well to omit turnips and celery, as these impart a disagreeable bitter flavour.