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Glaze for Cold Hams, Tongues, Etc

Take some clear, strong stock, made from the bones of a shin of beef or a knuckle of veal, without either salt, pepper, or herbs, and quite free from fat or sediment. Put it into a copper stewpan, with a little whole pepper, and let it boil quickly until it is as thick as syrup. It must be closely watched, and, as soon as it begins to thicken, stirred without ceasing. Keep trying a little on a plate, and when it sets like jam it is done enough; it must be boiled until it will do this. If a light-coloured glaze is wanted, more veal than beef should be used. Time, boil as quickly as possible till the stock begins to thicken, then put it into another and smaller saucepan, and simmer gently until it jellies. On the average, one pound of meat will produce an ounce of glaze.