Braising

Ingredients

• three ounces of butter
• a carrot
• an onion
• an ounce of celery
• a sprig of marjoram
• a sprig of parsley
• a sprig of thyme
• a teaspoonful of mignonette pepper
• salt

Method

1. 1

   Melt the butter or dripping at the bottom of the braising pan.

2. 2

   Add the sliced carrot, onion, celery, and herbs.

3. 3

   Tie the joint into shape and place it in the pan.

4. 4

   Cook slowly between two fires.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 95. The excerpt below is the record exactly as published.

Braising". — Braising, a name which is derived from the French word braise, or live coal, is really cooking between two fires, and cannot he done too slowly. Braising is a combination of roasting and stewing, assisted by broth and plenty of vegetables. It is well to trim the joint to be braised, and to tie it into shape with tape, using all trimmings for the broth. Fowls, too, must be neatly tied into shape. A regular Braising- pan has an air-tight lid with a sunken top, so that live coals can be placed in the hollow, but any tolerably deep stewpan which has a cover answers perfectly. The pan must be large enough to hold the meat or fowl to be braised easily, and to allow quite two inches of clear space all round it. For instance, if a fillet of beef weighing four or five pounds is to be braised, the cook must first melt three ounces of butter or good dripping at the bottom of the pan, and put in a carrot, an onion, an otmce of celery (all sliced), a sprig of marjoram, parsley, and thyme (or a teaspoonful of each when dried), mignonette pepper, and salt

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