[Illustration: GLAZE-KETTLE.]
This is a kettle used for keeping the strong stock boiled down to a
jelly, which is known by the name of glaze. It is composed of two tin
vessels, as shown in the cut, one of which, the upper,—containing the
glaze, is inserted into one of larger diameter, and containing boiling
water.
GLAZE, to, 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.