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Glaze for Turkeys

Skim off the fat from some meat jelly, put it in a stewpan and stir over a sharp fire until it is of the consistency of thick cream. Skim it and strain it into jars in which it should be kept until needed for use. It should be made hot before using, and brushed over the bird with a paste brush. Half-Glaze (Demi-Glaze).

Put one pint of veal broth, one pint of Spanish sauce and three ounces of meat-glaze in a saucepan and stir it over the fire. Boil for five minutes, strain through a hair-sieve, pour into jars, cover with paper and keep until wanted for use.