f beef, cut it in pieces
the size of an egg, as also half a pound of lean ham; then rub a quarter
of a pound of butter on the bottom of your pot, which should hold two
gallons; then put in the meat with half a pint of water, three
middle-sized onions, with two cloves in each, a turnip, a carrot, and a
_small_ head of celery; then place over a quick fire, occasionally
stirring it round, until the bottom of the pot is covered with a thick
glaze, which will adhere lightly to the spoon; then fill up the pot with
cold water, and when on the boiling point, draw it to the back of the
stove, where it may gently simmer three hours, if veal, six if beef,
carefully skimming it to remove scum. This stock, as it is, will make a
delicious foundation, with the addition of salt, for all kinds of clear
soup or gravies. To reduce it to glaze proceed as follows: Pass the
stock through a fine hair sieve or cloth into a pan; then fill up the
pot again with _hot_ water, and let it boil four hours longer to obtain
all the glutinous part from the meat; strain, and pour both stocks in a
large pot or stew-pan together; set it over the fire, and let it boil
as fast as possible with the lid off, leaving a large spoon in it to
prevent it boiling over, and to stir occasionally. When reduced to about
three pints, pour it into a small stew-pan or saucepan, set again to
boil, but more slowly, skimming it if necessary; when it is reduced to a
quart, set it where it will again boil quickly, stirring it well with a
wooden spoon until it begins to get thick and of a fine yellowish-brown
color; at this point be careful it does not burn.

You may either pour it into a pot for use, or, what is more convenient
for making gravies, get a sausage skin from your butcher, cut a yard of
it, tie one end very tightly, then pour into it by means of a large
funnel the glaze; from this cut slices for use. A thick slice dissolved
in hot water makes a cup of nutritious soup, into which you may put any
cooked vegetables, or rice, or barley. A piece is very useful to take on
a journey, especially for an invalid who does not want to depend on
wayside hotel food, or is tired of beef-tea.

The foregoing is the orthodox recipe for glaze, and if you have to buy
meat for the purpose the very best way in which you can make it; but if
it happen that you have some strong meat soup or jelly, for which you
have no use while fresh, then boil it down till it is thick and brown
(not burn