Glaze
From The century cook book (1908).
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A historical recipe
The century cook book, by Mary Ronald (1908).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
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.
Method
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- Glaze is much used in liigli-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 consomme 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 cupful).
- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife