Glaze
Take some strong meat soup or jelly (when fresh), boil it down until thick and quite brown, but not burnt. Put the glaze into a jar for use. When needed set it in boiling water; when the glaze softens sufficiently, brush over your meat with a glazing brush; this gives it the necessary brown. Ham or tongue is very nice varnished over with this. Glaze adds much to the appearance of many dishes and should be kept on hand.