The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

is put in the pan, or it will be greasy and black: there is now a new description of fryingpan, called a sauté pan, and which will be found extremely convenient for frying small cutlets or collops. Stewing is a more elaborate mode of boiling; a gentle heat with frequent skimmings, are the points to be observed. Glazing is done by brushing melted jelly over the article to be glazed and letting it cool, and then adding another coat, or in some cases two or three, this makes any cold meats or poultry have an elegant appearance. Blanching makes the article plump and white. It should be set on the fire in cold water, boil up and then be immersed in cold water, where it should remain some little time. Larding (the French term is _Piqué_, which the inexperienced Jewish cook may not be acquainted with, we therefore use the term in common use) is a term given to a certain mode of garnishing the surface of meat or poultry: it is inserting small pieces of the fat of smoked meats, truffles, or tongue, which are trimmed into slips of equal length and size, into the flesh of the article at regular distances, and is effected by means of larding pins. Poelée and Blanc, are terms used in modern cookery for a very expensive mode of stewing: it is done by stewing the article with meat, vegetables, and fat of smoked meats, all well seasoned; instead of placing it to stew in water it is placed on slices of meat covered with slices of fat and the vegetables and seasoning added, then water enough to cover the whole is added. Blanc differs from Poelée, in having a quantity of suet added, and being boiled down before the article is placed to stew in it. Braising is a similar process to Poelée, but less meat and vegetable is used. * * * * * TO CLARIFY SUET. Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water