Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 5 Pounds Rump of Beef
  • 5 Pounds of Bones
  • 2 Calf’


Glace is the foundation of all Sauces for roasts, filets, etc. It is made as follows: Roast five pounds of the Rump of the Beef. Take five pounds of bones of Beef and two calf s feet. After roasting the Beef well and brown, but rare, chop it in small pieces, and put in a pot with two gallons of water. Add to this the bones and calf’s feet, all raw. Then add a large herb bouquet an