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Poele

Poele is a kind of rich gravy which is used in expensive cookery to boil various meats in instead of water. It is especially suited for fowls, turkeys, sweetbreads, and similar meats which are in themselves a little insipid. The same poele may be used three or four times, and in favourable weather will keep several days. For ordinary domestic use it is a quite unnecessary expense. To make it, proceed as follows. Take a pound of fat bacon and a pound of lean ham, two pounds of veal, two carrots, and two onions, all cut up into dice. Put them into a stewpan with a pound of fresh butter, and stir constantly until the bacon is half melted. Add a bunch of parsley, a sprig of thyme, two bruised bay-leaves, three or four cloves, half a tea-spoonful of peppercorns, and three or four young onions. Pour in three pints of boiling water, cover the saucepan closely, and let its contents simmer gently for an hour and a half or two hours. Strain through a sieve, and press the meat and vegetables well, to draw out their juices. Keep the poele in a cool place until wanted.