Meat Glaze, Plain

To Prepare Meat Glaze.—In the every day work of a kitchen, the meat glaze is always prepared either with the superfluous stocks or remoistening broths; it is a very easy matter to accomplish this. Skim off the fat from all surplus stocks, and then strain them; should they be troubled, clarify with a little lean beef operating the sauce as for consomme. After the liquid is once strained, set it into one or several saucepans, pouring it off steadily from the sediment, and reduce the liquid quickly, while stirring it in the saucepan with a ladle, until it becomes slightly thick; now pour it into a smaller saucepan, and leave it to boil on one side of the fire, while skimming, until the glaze is quite thick, then pour it into cans and let it get cold in a cool place to use when needed.