admirably adapted to the purpose. They have
much to recommend them from the point of view
of cleanliness ; they are easily cleaned and there
is no danger of rust. They are also economical
so far as fuel is concerned, their heat-retaining
power being so great that they will simmer for
hours over a gentle heat without burning the food.
They are not expensive to buy, and if proper care
is taken of them they will last a long time.
Food cooked in them is usually served in the
pot, hence the term “ En Casserole,” and therein
lies part of the novelty. A folded serviette may,
if liked, be pinned round the outside, but as some
of the pots are so quaint and ornamental, this
would rather spoil the effect.
There are different kinds of ware for cooking
urposes now on the market ; besides the all
rown clay-pot there is the brown and green
fireproof ware with white or yellow linings and
the all white fireproof china.
Braising
This is a method of cooking largely employed in
France. It is a sort of combination of roasting
and stewing, and is particularly well suited to
small joints. Like stewing, it is very economical
and very savoury. It is one of the best ways of
cooking meat that is dry and lacking in flavour,
and also for meat that is inferior in quality.
A proper braising pan is supplied with a sunk
lid, in which hot charcoal can be placed in order
to supply a top heat, but an ordinary stewpan can
be made to answer the purpose quite well. The
stewpan chosen should be fairly deep, just large
enough to leave a space of about 2 inches round the
piece of meat being cooked, and the lid must fit
it closely.
First place a little butter, dripping, or fat bacon
at the bottom of the stewpan and allow it to melt.
Then put in a layer of vegetables cut in dice —
carrot, turnip, onion, and celery in equal propor-
tions. A little tomato and leek may be added as
well, if available. The bed of vegetables should
be from 1 J to 2 inches in depth, according to the
size of the stewpan. Season with pepper and salt
and a small bunch of herbs. On the top of this
place the meat, prepared as directed in recipes,
put the lid on the pan, and cook over the fire about
i hour, shaking the pan occasionally to prevent
the contents sticking. Next pour in enough stock
or water to cover the vegetables✪ Braising and just touch the
meat, and cover the whole with a piece of well-
greased paper. Sometimes a little wine is added
as well. Put the lid again on the pan, and cook
very slowly until the meat is tender.
The cooking may either be done on the top of the
stove or in the oven. If the former, the meat
when ready should be placed for a short time in
the oven to brown the top (it is generally glazed as
well) ; if cooked in the oven this is not so necessary,
as a top heat is supplied all the time. Neither
is it necessary when a proper braising pan is used.
During the cooking the meat should be basted
occasionally with the stock, and if this becomes
too much reduced, more should be added. The time
for cooking will depend on the kind and size of
meat under treatment.
Page 330 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
admirably adapted to the purpose. They have much to recommend them from the point of view of cleanliness ; they are easily cleaned and there is no danger of rust. They are also economical so far as fuel is concerned, their heat-retaining power being so great that they will simmer for hours over a gentle heat without burning the food. They are not expensive to buy, and if proper care is taken of them they will last a long time.
Food cooked in them is usually served in the pot, hence the term “ En Casserole,” and therein
lies part of the novelty. A folded serviette may, if liked, be pinned round the outside, but as some of the pots are so quaint and ornamental, this would rather spoil the effect.
There are different kinds of ware for cooking purposes now on the market ; besides the all brown clay-pot there is the brown and green fireproof ware with white or yellow linings and the all white fireproof china.
Braising
This is a method of cooking largely employed in France. It is a sort of combination of roasting and stewing, and is particularly well suited to small joints. Like stewing, it is very economical and very savoury. It is one of the best ways of cooking meat that is dry and lacking in flavour, and also for meat that is inferior in quality.
A proper braising pan is supplied with a sunk lid, in which hot charcoal can be placed in order to supply a top heat, but an ordinary stewpan can be made to answer the purpose quite well. The stewpan chosen should be fairly deep, just large enough to leave a space of about 2 inches round the piece of meat being cooked, and the lid must fit it closely.
First place a little butter, dripping, or fat bacon at the bottom of the stewpan and allow it to melt. Then put in a layer of vegetables cut in dice — carrot, turnip, onion, and celery in equal proportions. A little tomato and leek may be added as well, if available. The bed of vegetables should be from 1 J to 2 inches in depth, according to the size of the stewpan. Season with pepper and salt and a small bunch of herbs. On the top of this place the meat, prepared as directed in recipes, put the lid on the pan, and cook over the fire about i hour, shaking the pan occasionally to prevent the contents sticking. Next pour in enough stock or water to cover the vegetables and just touch the meat, and cover the whole with a piece of wellgreased paper. Sometimes a little wine is added as well. Put the lid again on the pan, and cook very slowly until the meat is tender.
The cooking may either be done on the top of the stove or in the oven. If the former, the meat when ready should be placed for a short time in the oven to brown the top (it is generally glazed as well) ; if cooked in the oven this is not so necessary, as a top heat is supplied all the time. Neither is it necessary when a proper braising pan is used.
During the cooking the meat should be basted occasionally with the stock, and if this becomes too much reduced, more should be added. The time for cooking will depend on the kind and size of meat under treatment.
Records on this page
Braising