Glaze
Put a quart of stock into a graniteware or porcelained saucepan and cook very slowly until as thin as syrup and light brown in color. Let cool and use.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Put a quart of stock into a graniteware or porcelained saucepan and cook very slowly until as thin as syrup and light brown in color. Let cool and use.