Glaze
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 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 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.