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Simple Braising Cooking Recipe

Below is the quick and easy cooking recipe for Braising.

To braise any kind of meat, put it into a stewpan, and cover it with fat bacon. Then add six or eight onions, a bundle of herbs, carrots, celery, any bones or trimmings of meat or fowls, and some stock. The bacon must be covered with white paper, and the lid of the pan must be kept close. Set it on a slow stove. And according to what the meat is, it will require two or three hours. The meat is then to be taken out, the gravy nicely skimmed, and set on to boil very quick till it is thick. The meat is to be kept hot. And if larded, put into the oven for a few minutes. Then put the jelly over it, which is called glazing, and is used for ham, tongue, and4 various made-dishes. White wine is added to some glazing. The glaze should be of beautiful clear yellow brown, and it is best put on with a nice brush.


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