Veal Glaze

Directions

1. 1
   In a saucepan over medium heat, bring the veal stock to a simmer.
2. 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. 3
   The glaze will keep refrigerated up to 3 days and frozen up to 6 months.