Name: Meat Glaze for Hams, Etc
Ingredients: 2 quarts strong stock; 1 oz. gelatine; 2 teaspoons meat extract

Meat Glaze for Hams, Etc

Ingredients

2 quarts strong stock
1 oz. gelatine
2 teaspoons meat extract

Directions

Boil the stock with gelatine and meat extract until it reduces to a thick, creamy consistency.
Store the glaze in jars or skins for later use.
For a larger quantity, keep in skins for long-term storage.
If omitting gelatine or meat extract, use more meat in the stock.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Strong stock: Forms the liquid base that reduces into the glaze, carrying the flavour.
Gelatine: Thickens the reduced stock and gives the glaze a set, creamy body.
Meat extract: Concentrates savoury meaty flavour in the glaze.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.