A Course of Lectures on the Principles of Domestic Economy and Cookery

pan, and cook the meat in that slow, gentle way, for at least two hours. A piece weighing not more than four or five pounds you want to cook at least two hours, or until it is tender. Remember to cook very, very slowly. That is a very simple and easy way of braising, which any one can accomplish. Now I am going to give you the French method of braising. Cut part of the fat off the meat, about half the fat off the meat. Put the part that you cut off in the bottom of the pot. Lay the meat on the fat. That is the way we will cook our meat to-day, because I have decided to cook the cabbage in another way. After you have put the fat in the bottom of the sauce pan, lay the meat on it, with the fat part up, so that, you see, you have fat under and over the meat. On top or by the side of the meat put an onion of medium size, peeled and stuck with about a dozen cloves. Put parsley, if you have it, about a tablespoonful of leaves, or some stalks, or parsley root; but remember that the flavor of parsley root is very much stronger than the leaf, so that you will use proportionately less root. One bay leaf, a tablespoonful of carrot, sliced, about a tablespoonful of turnip, sliced, and a level teaspoonful of peppercorns--unground pepper--or a small red pepper. Then boiling water enough just to cover the meat. Then put on the cover of the sauce pan, and put the meat where it will simmer very gently until it is quite tender. The French always braise in what is called a braising pan; that is, two oval pans made in such a way that one sets into the other, and goes about a third of the way down. They put the article that is to be braised in the bottom pan, and then in the top pan they put hot ashes, or coals of wood or charcoal, mixed with ashes;