Glaze

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Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Glaze is much used in high-class cooking.
It gives to meats a smooth and polished surface.
Cold meats to be garnished for suppers are much improved in appearance by being glazed.
Glaze is also added to sauces to give them richness and flavor.
To make glaze: Take good consommé of beef (or a white stock, when it is to be used for fowls or white meat), clear it, and reduce it to one quarter (or one quart of stock to one ecupful).
It will quickly boil down in an open saucepan and become like a thick paste.
It will keep some time if closed in a preserve jar and kept in a cool place.
When used, heat it in a double saucepan and apply it with a brush.