A guide to modern cookery

the utensil, and push it into an oven whose heat is not too fierce. Set it to cook gently in this way, after the manner of a stew, and frequently sprinkle with melted butter. When the meats or the pieces of poultry are cooked, the utensil is uncovered so that the former may acquire a fine colour; then they are transferred to a dish which should be kept covered until taken to the table. Now add to the vegetables (which must not be burned) a sufficient quantity of brown veal stock (No. 9), transparent and highly seasoned; set the whole to boil gently for ten minutes, strain through a serviette, carefully remove all grease from the poëling stock and send it to the table in a sauceboat at the same time as the meat or poultry, which, by the bye, is generally garnished. _Remarks on Poëlings._—It is of paramount importance that these be not moistened during the process of cooking, for in that case their savour would be the same as that of braised white meats. Nevertheless, an exception may be made in the case of such feathered game as pheasants, partridges, and quails, to which is added, when nearly cooked, a small quantity of burnt brandy. It is also very important that the vegetables should not have their grease removed before their moistening stock is added to them. The butter used in the cooking absorbs a large proportion of the savour of both the vegetables and the meat under treatment, and, to make good this loss, it is essential that the moistening stock remain at least ten minutes in contact with the butter. At the end of this time it may be removed without in the least impairing the aroma of the stock. _Special Poëlings known as “En Casserole,” or “En Cocotte.”_—The preparations of butcher’s meats, of poultry, or game, known as “en casserole” or “en cocotte,” are actual poëlings cooked in special earthenware utensils and served in the same. Generally, preparations known as “en casserole” are simply cooked in butter, without the addition of vegetables. When the cooking