Glaze for Covering Cold Meats is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of reducing down a meat stock to make a thick glaze for coating cold meat. The full recipe is presented here and I hope you enjoy this classic British version of: Glaze for Covering Cold Meats.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
GLAZE FOR COVERING COLD HAMS, TONGUES, &c.
430. INGREDIENTS.—Stock No. 104 or 107, doubling the quantity of meat in each.
Mode.—We may remark at the outset, that unless glaze is wanted in very large quantities, it is seldom made expressly. Either of the stocks mentioned above, boiled down and reduced very considerably, will be found to produce a very good glaze. Put the stock into a stewpan, over a nice clear fire; let it boil till it becomes somewhat stiff, when keep stirring, to prevent its burning. The moment it is sufficiently reduced, and comes to a glaze, turn it out into the glaze-pot, of which we have here given an engraving. As, however, this is not to be found in every establishment, a white earthenware jar would answer the purpose; and this may be placed in a vessel of boiling water, to melt the glaze when required. It should never be warmed in a saucepan, except on the principle of the bain marie, lest it should reduce too much, and become black and bitter. If the glaze is wanted of a pale colour, more veal than beef should be used in making the stock; and it is as well to omit turnips and celery, as these impart a disagreeable bitter flavour.
TO GLAZE COLD JOINTS, &c.—Melt the glaze by placing the vessel which contains it, into the bain marie or saucepan of boiling water; brush it over the meat with a paste-brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a colour. (See Coloured Cut of Glazed Ham, P.)
Modern Redaction
Ingredients:
3l rich strong stock or white stock (if using these stocks as a basis for a glaze add double the usual amount of meat.
Method:
If you want a dark glaze, then prepare a batch of rich strong stock, for a lightly glaze make a batch of white stock.
When using these stocks as a basis for a glaze add double the usual amount of meat. You can also omit the turnips and celery, as these can add a bitter note to the final glaze.
Pour your desired stock into a pan, bring to a boil and continue cooking, stirring frequently, until the stock becomes stiff and reduces down to a syrupy consistency. Turn the glaze into a heat-proof vessel with a lid (an earthenware or heat-treated jar would be good. Secure a lid, allow to cool and refrigerate until needed.
When the glaze is to be used, place the jar containing the glaze in a bowl of hot water so that the glaze melts then use to brush the cold meat to be glazed.
