Show I 4 BRAISING OF MEAT URGED 4 1 ny Dy y c RI C O of oC If of at atmer mer iier- iier in Meat leat leat I Is not In itself a n tI 1 dis distinct method of or cooking but lut i ather I ii a combination of ot other I rot PI ope I to br loe a n food tood ol In In- In olea soaring scaring or I ro and te l stewing but hut with a small malt quantity ot of liquid I is Ii erv Hn er to pot POL ro routine rh fhe meat I Is ii It h in oven but hut li Is 11 1150 I cooked In a closed ed essel e sel like tho the Dutch 0 01 en or pressure cooker rooker on top lop of oC o the th stoe to e The tireless s cooker cook- cook er cc ii In also excellent The met I Is r Ither left Idt In one olle pIece or cut ut Into smaller maller Tine The litter lilter a wai hastens haten the time Ume ot of cooking somewhat and antI a old ids the then need ed of oC cutting or cir uE the meat Ie fore sen en nerIng In Inn II I The method of oC o preparation I Is Ii NV sImilar for toi to all an cuts of at nr m iTI it tI list Il sear tine the meat on all sides alibi using fat or drippings dd a cup of or or stock and th thy seasonings r plus an ane e S desired delred I a with Ith tine the p meat to bo lie cooked Potatoes and which cool cook quIcklY I te l added thin Ih last 40 o or 4 j minutes of or cooking Lao Lse a II co cc cr er r I l h I Is lI tight hl fitting Place the I dish dish Ih In the 0 o en en and antI coo cook It at a 10 low uniform heat for tor one an ana a half halt hours houis or monc moc depend In I upon tIne the cut selected It rr a Dutch en I osen oen I Is used on lop of ot the 10 stose to e al h out the same length of oC time m m- m be he allo allos allowed pd ed Le Less time I is ti needed to for foi foia a pressure rooker cooker ind nd more lime time for Cor a n fir el eless cooker cooler All o ot of 0 these a ano e time and an 1 furl fuel sa ln In Bi Bs B b ans an cut ut of ot 1111 eHn een th the let lest tender lender can cart bo be md and well sell flavored fI re 1 slow cooking I Is Ii essential to the tine best besl no- no e- e suits soIls ul I 1 con om and thrift m mt I rh ll hp be hi effected w when hen hen thu this meto I j I of ot cooking I Is ii toll followed 0 ed It II Ie l 1 I I i fOlo foi o well ell 10 to 10 know linow what hat outs cuts to II StIr r C be Co e going to 10 mat man keL V t list lIt f om which to lo milsa II a IIa aa a choice Is gien cn ci though It l is ii a w a iso plan pinn I to 0 II y o cilia ci I Ie on ono unTil n 1 those heat best e t tI suited Ud to f r tine C II needs and tistes t ole aie ae iii p found I I J Heel ref Heel ploce bottom round I rolled flank Clank hort short rib ribs 11 neck Pc I chuck or shoulder 1011 0 I Ih ICIer iner er I eal enl eal Breast should should-i and nd nerl nc I leik Ie k heart harl head hend I pork Shoulder Pork Shoulder hult tutt steak oteal spare i lb lbs I hi er heart I Jam mh I-mh h and anti Mutton ullon neck shoulder leg shoulder or lf Ib I I 1 kidneys I Any Any to fowl toI I not to roast roa I |