Show i 3 4 BRAISED MEAT THE BEST DEST 9 Many Advantages In French Method of Cooking 1 Braising I Is a combination of roastIng roast roast- Ing ng and stewing small Joint of meat in ye a shallow called a or which which has haa a tUng Hd ltd with a grooved edge round found it on which hot costa coals char char- oal Joal arc are placed whereby the meat Jan an be cooked with a fire above It as aswell aswell 4 well as na under It ft This process of cooking It Is said ald greatly decreases loss toss by evaporation It is a favorite y method with the French and is supposed sup sup- c posed ed to bring out an nn unusually fine flavor Davor and aroma The pan In which a braise Is to bo made should always be bo lined with of bacon carrot onions and herbs upon which tho the meat Is placed It is usually moistened with stock or stock and wine The more delicate meats such as sweetbreads fillets to fowls ls and turkeys are sometimes covered cov covered ered with buttered paper this Is done Ilone to prevent the heat from tho the top it at f the p pan n scorching or Imparting too much of a roast flavor to the meats which are to be braised Occasional basting during the process of this method of cooking Is i. i essential When done the meat Is taken up the fat removed from the tho vegetables and gravy which latter Is then reduced strained and nd ended blended with some somo kind of gravy or thin r. r sauce |