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Meat Glaze, in a Hurry

Glaze is an extract of meat, which, when condensed by boiling, becomes the thick varnish so useful to the cook for giving an inviting appearance to a hot or cold joint, poultry, or vegetables. Boil down a strong stock or gravy until it seems thickish as it drops from the spoon with which it is being stirred, and becomes a firm jelly when cold. Veal being more gelatinous than other meat, produces the best glaze. To make glaze in a hurry, if no stock be at hand, slice a quarter of a pound of veal as thinly as possible, and fry it over a slow fire in a small pan with a bit of butter; draw the stewpan from the fire, and stir in a very small cup of water; add pepper and salt, and again stir it until it has boiled thick; then strain it into a pot and use, laying it on with a brush. When more than one coat is required, dry before putting on another.