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Glazing for Meat

Put a small quantity of jellied stock over the fire, add a little burnt sugar, and simmer until it is like syrup. Use warm, putting it on with a brush. (If you have no jellied stock add one-quarter ounce of gelatine to liquid stock and proceed as above directed.) Glazing may also be made by boiling one quart of consommé down to one-half pint. Half-glaze is made by boiling consommé down to one-half. When wanted put in a small saucepan and melt in another of boiling water.