Make a good stock of veal or beef as directed for consommé (No. 134),
put the first and second stocks together in a large stewpan, the clearer
the stock the better; reduce it by boiling it fast, and when becoming
rather thick pour it into a smaller stewpan, stir it over a sharp fire
until it has reduced to a proper consistency; use it where required. It
may be put by in a bladder and kept a long time. Veal at all times makes
the best glaze, but any kind of meat, game, or poultry, will produce
more or less.