Meat Glaze, Clear

Have a stockpot sufficiently large to contain four pounds of knuckle of veal, eight pounds of shoulder of veal, six pounds of shin or leg of beef, and add to these sixteen quarts of water and a very little salt; boil, skim, and garnish with a pound and a half of onions, one of them containing four cloves, two pounds of carrots cut in quarters, a bunch of eight medium sized leeks, with a few branches of celery, and a bouquet made of two ounces of parsley leaves, three bay leaves and as much thyme; bring to a boil, skim as fast as the fat and white particles rise to the surface, and boil in this manner for eight hours, then strain it through a sieve, and reduce down to two quarts. Put this into a tin can having a tube half an inch in diameter, a quarter of its height from the bottom, and plugged with a tight cork; cork well and tie it firmly down, then put it on to boil in water for one hour, remove it from the water, and keep it in a warm place for three days to settle, then take out the top, then the lower cork, and receive the glaze as it falls in an earthern vessel. This glaze should be very clear; suppress the bottom, and use it in sauces etc., or else add it to the spanish sauce stocks.