Name: Glaze (Glace)
Cuisine: United States
Ingredients: 2 Gallons of Water; A Stalk of Celery; A Large Herb Bouquet; 5 Pounds Rump of Beef; 5 Pounds of Bones; 2 Calf’s Feet; 3 Large Carrots; Salt and Pepper to Taste

Ingredients

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

Americas
United States
Sauce
Gluten-free
New Orleans

Method

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