Meat Glaze

No ratings yet

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

Broth
0 lbs. of gravy-beef
6 lbs. of fillet of veal
3 gallons of waiter
1 lb. of leeks
4 oz. of salt
1 lb. of carrots
0 lbs. of knuckle of veal
1 lb. of onions
Espagnole sauce

Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Carrot High in vitamin A · Source of vitamin K · Source of potassium
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.

Method

Bone, and bind with string : 6 lbs.
of fillet of veal, 0 lbs.
of knuckle of veal, 0 lbs.
of gravy-beef;
Put the meat in a stock-]X)t, with 3 gallons of waiter, and 4 oz.
of salt ;
boil ;
skim ;
and add : 1 lb.
of leeks, 1 lb.
of carrots, 1 lb.
of onions, 1 faggot, weighing 3 oz.
;
Simmer on the stove corner till the meat is cooked ;
take it out, and strain the broth through a najikin ;
put it in a largo glazing stew'pan ;
reduce it one-third ;
and pour it into a basin.
The next day, wdien the glaze is set, remove about inch from the top, and also the thick deposit at the bottom of the basin ;
put the trimmed glaze in a stewpan ;
stir, over a very brisk fire, till it is reduced to the consistence of Espagnole Sauce, and pour it in a basin for use ;
The trimmings of the glaze may be used when making General Stock [vide page 220).
Observation.
— Glaze is often reduced in one operation, but I think it much preferable, both as regards success and economy, to proceed as indicated above ;
— to reduce it partially on one day, and to finish it the next.
I recommend this process with all confidence, having seen it practised by an experienced cook, M.
Drouhat, at the Duchesse de Bei ry’s Chateau at Eosny.