Root Glaze

Put into a saucepan two pounds of carrots cut in big squares, as many onions, one pound of celery roots, and three pounds of turnips; season with a little salt, four cloves, one teaspoonful of whole allspice, and moisten with twelve quarts of water, adding four pounds of split knuckle of veal, and two pounds of the kernel, also a bunch of parsley, garnished with thyme and bay leaf; let cook slowly for four hours, then strain the whole through a fine sieve; return it to the fire, despumate well all the white and fat particles from the surface; let it continue to boil till the consistency of a thick syrup is obtained, then put it away to use when needed.