A guide to modern cookery

the rumps, or with leg of mutton. These meats are not sufficiently fat of themselves to allow of prolonged cooking without their becoming dry. For this reason they are larded with square strips of bacon fat, which should be as long as the meat under treatment, and about half an inch thick. These strips of fat are first seasoned with pepper, nutmeg, and spices, besprinkled with chopped parsley, and then _marinaded_ for two hours in a little brandy. They should be inserted into the meat equidistantly by means of special larding needles. The proportion of fat to the meat should be about three oz. per lb. _To Marinade Braisings._—Larded or not, the meats intended for braising gain considerably from being _marinaded_ for a few hours in the wines which are to supply their moistening and the aromatics constituting the base of their liquor. Before doing this season them with salt, pepper, and spices, rolling them over and over in these in order that they may absorb the seasoning thoroughly. Then place them in a receptacle just large enough to contain them, between two litters of aromatics, which will be detailed hereafter; cover them with the wine which forms part of their braising-liquor, and which is generally a white or red “vin ordinaire,” in the proportion of one-quarter pint per lb. of meat, and leave them to _marinade_ for about six hours, taking care to turn them over three or four times during that period. _The Aromatics or Base of the Braising._—These are thickly sliced and fried carrots and onions, in the proportion of one oz. per lb. of meat, one faggot, including one garlic clove and one and one-half oz. of fresh, blanched bacon-rind. _To Fry, Prepare, and Cook Braised Meat._—Having sufficiently _marinaded_ the meat, drain it on a sieve for half an hour, and wipe it dry with a clean piece of linen. Heat some clarified fat of white consommé in a thick saucepan of convenient size, or a braising-pan, and when it is sufficiently hot put the meat in the saucepan and let it acquire colour on all