Braising a Little Joint

Ingredients

• little Indian joint
• best broth you can
• two carrots
• four good sized onions
• a tea-spoonful of marjoram
• a tea-spoonful of thyme
• pepper
• salt
• Melt some butter or fat

Method

1. 1

   Bone the joint, trim it, and tie it with string.

2. 2

   Dust with salt and pepper.

3. 3

   Make broth from the bones and trimmings.

4. 4

   Melt butter in a stew-pan, brown the meat, then add broth, carrots, onions, marjoram, thyme, pepper, and salt.

5. 5

   Simmer gently for an hour.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 59. The excerpt below is the record exactly as published.

salt and pepper. In this the meat is very slowly simmered, whilst it is browned exter- nally by live coals placed on the hraising-^^in lid. There is thus heat from above and below the pan, and the joint is cooked in its own gravy, while it derives additional flavoui' from the vesretables, &c., associated with it. ROASTING AND BRAISING. 105 To braise a little Indian joint snccessfullv, you must first bone it, tlien trim it, tie it with a string into a neat shape, give it a dust of salt and pepper, and put it on one side, whilst you make the best broth you can from the bones you cut out, and the trimmings. This should occupy the cook all morning. Having obtained all you can from the bones, strain off your broth, let it get cool, skim off the fat, and now proceed to cook the meat. Melt some butter or fat at the bottom of your stew-pan fii'st, and turn the meat about in till it begins to take colour, then add your broth (a pint and a half or thereabouts for 3 fts of meat will be found enough) with two carrots, four good sized onions

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