Braised Vegetables
From A guide to modern cookery, 1909
Serves 4
Serve with reduced stock or cooking liquor.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 81. The excerpt below is the record exactly as published.
BRAISED VEGETABLES Vegetables to be braised must be first blanched, cooled, pared, and strung. Garnish the bottom of a saucepan with blanched pork-rind, sliced carrots and onions, and a faggot, and cover the sides of the utensil with thin slices of bacon. Lay the vegetables upon the prepared litter, and leave them to sweat in the oven for about ten minutes with lid on. The object of this oven- sweating is to expel the water. Now moisten enough to cover with white stock
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