Braising

Ingredients

• a little butter
• a layer of vegetables cut in dice — carrot, turnip, onion, and celery in equal proportions
• a small bunch of herbs
• enough stock or water to cover the vegetables
• a little wine, if available

Method

1. 1

   First place butter at the bottom of the stewpan and allow it to melt.

2. 2

   Add a layer of diced vegetables.

3. 3

   Season with pepper, salt, and herbs.

4. 4

   Place the meat on top, cover with stock or water, and a piece of greased paper.

5. 5

   Cook slowly until the meat is tender, basting occasionally.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 330. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.