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Glaze for Cold Fowl

Put into a saucepan five parts of veloute sauce to one of chicken stock, reduce to a glaze, thicken with the yolk of egg, pass through a sieve, when it is ready for use.

Glaze for Cold Hams and Tongues Put half a shin of beef in a saucepan with one gallon of water and boil for twelve hours. Boil a knuckle of veal in water until all the goodness is extracted; strain the liquors from the beef and veal, mix them together, seasoning with moderate quantities of salt, pepper and cloves, and boil until reduced to one pint. Strain the glaze through a fine hair-sieve and pour it into the jar. When cold tie it over and keep in a dry place. The glaze will keep good for ten or twelve months. A small portion of it should be warmed for use and brushed over the article with a feather.

Glaze for Cold Partridges or Woodcocks Put into a saucepan five parts of Spanish sauce with one part of game stock, reduce, pass it through a sieve and stir it into a little brown meat jelly. It will remain good for a long time if kept in a jar in a cool place.