Veal Glaze

• 8 cups veal stock (see recipe)

1. In a saucepan over medium heat, bring the veal stock to a simmer.
2. Simmer slowly, skimming off any foam that forms on the top, uncovered, until the stock becomes thick and syrupy and is reduced to 1 cup.
3. The glaze will keep refrigerated up to 3 days and frozen up to 6 months.

veal stock

Taken from cooking.nytimes.com/recipes/7341 (may not work)