Braising consists of cooking any article of food in water
or sauce, in a braising-pan. This pan may be either round
or oval, with a flat bottom, and a depressed cover made to
hold hot coals or ashes. Braising is more practised in
Europe than in America, because there fuel is scarce and
sxpensive : it was in vogue in this country when cooking was
done over open fires, the vessel used being called a bake-
kettle or old-fashioned Dutch-oven. The same effect may
be produced by putting a covered saucepan containing food
48 PRACTICAL AMERICAN COOKERY.
into a moderately hot oven and so cooking the food to the
required degree.
BLANCHING.
Any articles of food, except sweetbreads and almonds, are
said to be blanched when they have been immersed in boil-
ing water for a given length of time : sweetbreads must be
previously soaked in cold salted water, and almonds subse-
quently rubbed with' a cloth to remove their skins. Details
of these tvro operations are given in the appropriate recipes.
GLAZING AND GILDING.
Glazing is coating the outside of cooked meat and poultry
with melted meat-glaze or concentrated broth, the glazed
surface being dried by heat after the glaze is applied with a
'")rush. Roasted and baked meats are frequently glazed.
Gilding is covering any surface of food with the beaten
yolk of a raw egg, and subsequently drying or browning it in
the oven. Fancy pastry is generally gilded.
LARDING AND DAUBING.
Larding is the insertion of small, even-size strips of fat salt
pork, tongue, truffles, or any chosen substance, upon the
surface of meat, poultry, fish, or game, by means of a little
split cylinder of steel called a larding-needle. The lardoons
are inserted in the open end of the needle, which is then
passed under about half an inch of the surface of the sub-
stance to be larded : when the needle is withdrawn, the lar-
doon remains, both ends projecting slightly. The lardoons
are inserted in diagonal lines, the ends of the second line
coming between the ends of the first, and so alternating until
all the lardoons are used ; or they are placed to resemble
the stitch in needlework called herring-bone. Details of
illustration accompany some of the larded entrees given
farther on in this volume.
METHODS OF COOKING. 4g
Daube is q, French term referring to the insertion of a
large lardoon with the grain of the meat and through its
entire substance, the ends of the lardoon projecting about
an inch. In this country, butchers frequently daube beef
for the dish called beef a la mode, and call the operation
larding.
BARBING.
Barding is fastening over the breast of a bird of any kind
a large thin slice of fat salt pork, which in cooking serves
the purpose of basting. Poultry and game are barded.
BONING.
Page 35
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Braising consists of cooking any article of food in water or sauce, in a braising-pan. This pan may be either round or oval, with a flat bottom, and a depressed cover made to hold hot coals or ashes. Braising is more practised in Europe than in America, because there fuel is scarce and expensive : it was in vogue in this country when cooking was done over open fires, the vessel used being called a bakekettle or old-fashioned Dutch-oven. The same effect may be produced by putting a covered saucepan containing food
into a moderately hot oven and so cooking the food to the required degree.
BLANCHING.
Any articles of food, except sweetbreads and almonds, are said to be blanched when they have been immersed in boiling water for a given length of time : sweetbreads must be previously soaked in cold salted water, and almonds subsequently rubbed with a cloth to remove their skins. Details of these two operations are given in the appropriate recipes.
GLAZING AND GILDING.
Glazing is coating the outside of cooked meat and poultry with melted meat-glaze or concentrated broth, the glazed surface being dried by heat after the glaze is applied with a brush Roasted and baked meats are frequently glazed.
Gilding is covering any surface of food with the beaten yolk of a raw egg, and subsequently drying or browning it in the oven. Fancy pastry is generally gilded.
LARDING AND DAUBING.
Larding is the insertion of small, even-size strips of fat salt pork, tongue, truffles, or any chosen substance, upon the surface of meat, poultry, fish, or game, by means of a little split cylinder of steel called a larding-needle. The lardoons are inserted in the open end of the needle, which is then passed under about half an inch of the surface of the substance to be larded : when the needle is withdrawn, the lardoon remains, both ends projecting slightly. The lardoons are inserted in diagonal lines, the ends of the second line coming between the ends of the first, and so alternating until all the lardoons are used ; or they are placed to resemble the stitch in needlework called herring-bone. Details of illustration accompany some of the larded entrees given farther on in this volume.
Daube is a French term referring to the insertion of a large lardoon with the grain of the meat and through its entire substance, the ends of the lardoon projecting about an inch. In this country, butchers frequently daube beef for the dish called beef a la mode, and call the operation larding.
BARBING.
Barding is fastening over the breast of a bird of any kind a large thin slice of fat salt pork, which in cooking serves the purpose of basting. Poultry and game are barded.
BONING.