MEAT GLAZE
Any kind of rich meat stock, especially such as contains a good proportion of gelatinous substance can be reduced to half glaze, or glaze gravy that sets to the thickness of jelly. This is effected by rapid boiling, and frequent skimming to ensure its being clear, until the desired consistency has been reached. Glaze is used for improving the appearaneo of meats, galantines, pics, etc., and is very handy for enriching soups and sauces, which frequently reciulre additional strength and flavour.
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Bibliographic details
Manawatu Times, Volume LIV, Issue 6944, 25 June 1929, Page 11
Word Count
83MEAT GLAZE Manawatu Times, Volume LIV, Issue 6944, 25 June 1929, Page 11
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