Braising Poeler or Poghe
From Gancel's culinary encyclopedia of modern cooking, 1920
Ensure ingredients are well proportioned and stewing is done slowly.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
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As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 232. The excerpt below is the record exactly as published.
BRAISING POELER OR POGHE Braising all kinds of meat and poultry cooked in a brais- ing-pan, Poeler or Poche are ancient terms used as modes of — 466 — CULINARY EVOLUTION braising. “Poche” is a French term used for poached. All poultry white (hot or cold). All kinds of poultry or meat cooked in braising'pan, with sliced onions, carrots, celery, spices and condiments, rind of pork on the bottom of brais' ing'pan. First, meat or poultry on top; let it get browned, smothered and moistened with wine or stock, according to meat, of cooking by the action of heat. A braising'pan is air-tight, and as all evaporation is thus precluded, the food braised imbibes whatever flavor the cook may wish to give it; in order to effect this, she must place in the pan with it whatever vegetables, etc., her recipe may direct. The ingre' dients should be very well proportioned and the stewing should go on very slowly. We will give here one recipe for a braise, as an example of what is meant: Lay a few slices of fat of larding pork on the bottom of the braising'pan, place the chicken trussed for braising, or meat, on it. Lay the vegetables around it, with a few bones or trimmings of fresh meat. Cover the braising'pan closely, set it over a slow fire or in the oven, or on top of the range. After twenty minutes, add one pint or more of wine or stock
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