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Braise, To

To braise meat is to cook it in a braisiere, or closed stewpan, so formed that live embers can be held in the cover, and the heat necessary for cooking communicated from above as well as below. As there is no evaporation the meat imbibes the flavour of the vegetables, etc., with which it is cooked, and care should be taken that these are in accordance with the nature of the meat and added in proper quantities. Before putting the meat into the pan, either lard it or cover it with thick slices of fat bacon. When sufficiently cooked, take it out and keep it hot, strain the gravy and free it entirely from fat (this is most effectually done by plunging the basin which contains it into cold water, and thus causing the fat to settle on the top), boil it quickly until very thick, and serve it in the dish with the meat, or boil it longer until it is thick enough to adhere to it. As braisieres are not very usual in ordinary kitchens, the term is now applied generally to meat cooked in a closely covered stewpan or earthenware pot, so that the meat retains not only its own juices, but also those of the articles used for flavouring.