To Make A Meat Glaze

Home-made glaze is very easily made in kitchens where there are large quantities of stock and bones at disposal. Any good brown stock can be used, and the second boiling from meat and bones is almost preferable to freshly made stock, as it is more gelatinous. Free the stock from fat and put at least 1 quart into a saucepan. Allow this to boil quickly, uncovered, skimming when necessary, until it is reduced to about ½ pint. Strain through a very fine sieve or a piece of muslin placed over a colander. Then put stock into a smaller saucepan and reduce again until the glaze becomes syrupy, when it will be ready for use.