This is made from a good meat stock which is boiled until it becomes syrupy in consistency. The glaze may be stored in the refrigerator for up to 3 weeks, and is used to add a rich flavour to soups, stocks and sauces. Meat glaze is sometimes called meat extract, although this usually refers to commercially produced flavourings.
1-J- lb. beef bones, sawn into pieces
2 streaky bacon slices large onion, chopped large carrots, scraped and chopped
1 celery stalk, trimmed and chopped bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 teaspoon salt
2 pints water
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
Place the bones in a large baking tin and place the tin in the oven. Roast the bones for 30 minutes or until they are golden brown and some of the fat has run out. Remove the baking tin from the oven and add the bacon, onion, carrots and celery. Return the tin to the oven and roast for another 20 minutes. Remove the baking tin from the oven.
Transfer the contents of the baking tin to a large saucepan. Add the bouquet garni, peppercorns, salt and water. Add more water if necessary so that the bones are covered. Place the pan over low heat and bring the water slowly to the boil.
Simmer the stock for 4 hours or until it has a good flavour and the liquid has reduced to less than one-half. Remove the pan from the heat.
Line a large strainer or colander with two thicknesses of cheesecloth or muslin. Strain the stock into a medium-sized bowl. Discard the bones and flavourings. Set the stock aside until it is cool. Cover the bowl and put it in the refrigerator to chill for at least 8 hours or until the stock has set to a firm jelly. Using a metal spoon remove the fat from the surface of the jellied stock.
In a medium-sized saucepan, melt the jellied stock over moderate heat. When the jelly has melted bring the liquid to the boil and boil briskly for 15 minutes or until it has reduced by half its original quantity and has become syrupy in con sistency. Remove the pan from the heat.
The meat glaze is now ready for use, or for storage in the refrigerator.