Practical gastronomy and culinary dictionary

Brazing or braising is a combination of steT\dng and baking. Meat which is braised is as a rule boned, and is put in a copper stewpan or braising-pan (braisoire), usually on a "mirepoix " — that is, a bed of vegetables, such as carrot, turnip, onion, faggotof herbs, &c., bacon, and broth or stock. The word braiser means to simmer gently, the stew- pan being set upon embers on the stove or in the oven. The former is the correct method. The heat required for braising is radiant heat, therefore the pan should have a tightly fitting lid, which is so constructed as to hold burning embers which ought to generate the heat upon the surface of the stew, whereby the meat is cooked in a kind of miniature oven. The bottom heat should be slower than that of the top. This mode of cooking is a very favourite one in France and throughout the Continent. In many cases it is undoubtedly an improvement upon boiling or roasting. 15, Sauter, This word frequently appears in recipes, but the idea as to what is really meant by it is not properly understood in English kitchens. The correct English word for '' sauter " is toss, and it means to fry quickly and lightly with a small quantity of butter or oil, just sufficient to keep what is in the pan from burning whilst it is being cooked. Sauter should therefore not be con- fused with either roasting or frying. To saute meat or vegetables is to cook rapidly on a quick fire. Chicken fillets, finely-shredded liver, small beef or veal fillets, potatoes, beans, &c., are sauteed in either butter or oil. Tossing backwards and forwards or frequent turning ELEMENTARY METHODS AND RULES. 363 until the articles are of the desired colour is what may be truly termed saute. 16, To Wann tip Cold Meat. In re-heating meats for hash, mince, &c., it is very necessary that it should simmer in the sauce or gravy for at least three-quarters of an hour. The slices should not be cut too thin. In simmering the meat it will be found that during the first twenty minutes the fibre becomes somewhat horny and tough, and it will require at least another twenty-five minutes longer to soften the meat and to acquire a more palatable flavour. It is quite a mistake to warm up meat in a hurry, for by so doing you will only render it tough and tasteless. Kedressing viands which have appeared previously on the table is an art in itself, and the art lies in the knowledge to make such dishes tempting in appearance, agreeable to the palate, tender and tasty. 1 7. To Truss Poultry for Hoasting, Turkey. — Break the legs near the toes, fasten on to a hook, and pull off so as to draw the sinews from the legs. Put the bu'd on to a board, breast downwards, head toward you. Take hold of the head with your left hand, and cut a slit in the back of the neck with your right hand ; then loosen the skin round the neck, cut ofi' the neck close to the body, also the skin, leaving it about 2 inches long, so as to fold it over the back. Remove the crop carefully ; put the forefinger in the throat end, and loosen the inside round the carcase. Make an incision at the vent just large enough to put in your fingers, loosen the inside, taking care not to break the gall-bag, then draw out the whole of the in- side.