To Braise Five Pounds of Meat

Ingredients

• one-quarter of a pound of salt pork
• one gill of chopped onion
• one gill of chopped carrot
• one gill of chopped turnip
• one gill of chopped celery
• one pint and a half of stock or water
• half a cupful of cold water
• two tablespoonfuls of corn-starch
• salt
• pepper

Method

1. 1

   Spread salt pork in the braising-pan.

2. 2

   Over this, spread chopped onion, carrot, turnip, and celery.

3. 3

   Lay the meat on this bed, dredge with salt, pepper, and flour.

4. 4

   Cover and put in a moderately hot oven for half an hour.

5. 5

   Add stock or water, baste the meat, and dredge again.

6. 6

   Cook for four and a half hours, basting every fifteen minutes.

7. 7

   Add another pint of stock or water after two hours.

8. 8

   Mix cold water with corn-starch and stir into the gravy.

9. 9

   Cook uncovered for the last half-hour until brown.

10. 10

    Serve with strained gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

To Braise Five Pounds of Meat. Spread in the braising-pan one-quarter of a pound of salt pork, cut iji slices. Over this spread one gill each 244 MISS PARLOA'S KITCHEN COMPANION. of chopped onion, carrot, turnip, and celery. Lay the meat on this bed, and dredge well with salt, pepper, and flour. Cover, and put in a moderately hot oven for half an hour. At the end of that time add one pint and a half of stock or water. Baste the meat with some of this liquid, and dredge with salt, pepper, and flour. Cook for four hours and a half, basting every fifteen minutes. At the end of two hours add another pint of stock or water; also mix half a cupful of cold water with two table-spoonfuls of corn-starch

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