Glaze from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Glace is the foundation of all Sauces for roasts, filets, etc. It is made as follows: Roast five pounds of the Rump of the Beef. Take five pounds of bones of Beef and two calf s feet. After roastin...
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Ingredients
- 5 Pounds Rump of Beef
- 5 Pounds of Bones
- 2 Calf’s Feet
- 2 Gallons of Water
- A Large Herb Bouquet
- A Stalk of Celery
- 3 Large Carrots
- Salt
- Pepper
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