Mercur Miner | 1907-10-23 | Page 7 | Braised Meat the Best

BRAI8ED MEAT THE BEST. Many Advantages In French Method of Cooking. Braising 1b a combination of roasting roast-ing und stewing Binnll Joints of ment in a shallow stewpnn, cnlleil a "hrnlsolro" or bralser, which has u closo-tlttlng lid with n grooved edgo round It, on which hot conla (char-coal) (char-coal) aro placed, whereby the meat can he cooked with a fire above It b well ns under It This procesB of cooking, It Is Bald, greatly decreases loss by evaporation. It 1b a favorlto method with tho French, nnd Is supposed sup-posed to bring out nn unusually fine flavor nnd nroma. The pan In which a braise Is to ho made should alwas he lined with slice or bacon, carrot. unlonB nnd herbs, upon which the ment Is placed. It la usually moistened with stock or stock nnd wine Tho more delicate meats, such as sweetbreads, Allots, fowls and turkeys are sometimes covered cov-ered with buttered paper; this Is done to prevent the heat from tho top of tho pan scotching or Imparling too much of a roast flavor to tho meats which aro to be braised. Occasional basting during tho process of this method of cooking Is essential. When done, the meat Is taken up, tho fat removed from tho vegetables and gravy, which latter Ib then reduced, strained nnd hlonded with somo kind of gravy or thin sauce.