To Make Meat, a la Braise

Ingredients

• few carrots
• few onions
• few celery roots
• few pieces of ham or bacon
• butter
• soup stock
• whole pepper
• few cloves
• few allspice
• thyme
• bay leaf
• salt
• meat

Method

1. 1

   Stew carrots, onions, and celery in butter until tender.

2. 2

   Add stock, spices, and salt.

3. 3

   Lay meat in a stew pan with bacon, pour braise over, and simmer until tender.

4. 4

   Strain juice for gravy.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.

TO MAKE MEAT, a la BRAISE. Cut up a few carrots, onions, celery roots; add a few pieces of ham or bacon, a little butter, and stew until tender, but not brown, then add some soup stock, whole pepper, few cloves, allspice, thyme, bay leaf and some [47] salt

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