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Braising Meats

( Originally Published 1904 )

This is a combination of baking and boiling. It is especially recommended as a successful method of cooking the inferior parts of meat; hence is economical.

A special covered pan is used for the purpose. The meat is placed in the pan with some water or stock. The closely covered pan is then put in 'a well-heated oven. Herbs, onions, carrots, bay leaf, and other seasoning are to be used to flavor insipid and tasteless meat. The process of cooking is slow, hence the meat will be ten-der when cooked. The juices which escape are taken up by- the water or stock. The meat browns as the water evaporates. It is an effective way of cooking tough meat, such as fowl, or -beef, and also veal. The English braising kettle provides for the placing of hot coals upon the lid so as to entirely surround the food with heat. But this form is not necessary. A common stew-kettle with tight-fitting cover answers admirably. A form of braising pan is known as a " roasting-pan," but as the process of roasting requires that a current of air shall pass over the food, it will be plainly seen that the name is not appropriate to a tightly covered pan.



3 pounds brisket; 1 pint boiling water; 2 even tablespoonfuls flour; 1 1/2 teaspoonfuls' salt; 1 gill cold water; 1/4 teaspoonful pepper.

To Cook.óWash the meat with a wet linen cloth; trim and season it with the salt and pepper. Put it into a very hot iron pot and set it on the stove where it will brown quickly. Turn it frequently. Cook the meat in this manner until thoroughly browned on all sides; add a gill of boiling water, and draw the pot to a part of-the stove where the contents will cook slowly for four hours. Add a gill of boiling water whenever the liquid in the pot becomes low. When the meat has been. cooking three hours, mix the flour smoothly with the gill of cold water; stir it into the pot; add enough boiling water to make the full pint. Cook the meat an hour longer, then serve on a dish with a part of the gravy poured over it; serve the remainder of the gravy in a gravy dish. It is very nice to substitute for the last water a quart of tomatoes, peeled and chopped, or in winter, a can of nice tomatoes, chopped fine. In both cases, take out the cores of the tomatoes. Any inferior piece of beef will answer for this dish.

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