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  1. Half Glaze for Vegetables.
Put two quarts of brown sauce (p. 329) into a stew-pan with a
quart of consommé (p. 77), one ounce of glaze, four table-
spoonfuls of tomato-sauce ; put it over the fire, and when
boiling place it at the corner, let it simmer very fast, skim
it well, and reduce it to a clear light glaze, with sufficient
consistence to adhere lightly to the back of a spoon ; then
put it in a basin for use when wanted.