Meat, game, or fish glaze is added to certain fine sauces to finish them; glaze is also much used to give a glossy, shiny appearance to joints, baked fish and entrées. A meat glaze is used for baked sweetbreads, and gives to them a very inviting appearance. For household use it may be prepared by reducing a strong, cleared stock, either white or brown, one fourth. Simmer in an open saucepan until it has the consistency of a sauce. When cold it will be solid and somewhat elastic. When ready to use, heat over hot water and apply with a brush, or baste the article to be glazed with a spoon.