Braise Stock for Braising Meats

Cover the bottom of a saucepan with bardes of fat pork, one pound of minced onions, one pound of minced carrots, and on top place either a leg of mutton, a piece of poultry, a tenderloin of beef or a kernel of veal. Moisten to the height of the meat with some beef stock (No. 194), add a bunch of parsley containing a bay leaf and as much thyme, a clove of garlic and two cloves; season with salt and whole peppers, and after it has cooked, strain it through a fine sieve, and return the stock to the braised meats to simmer until it is reduced to half. This braise may be replaced by a mirepoix stock for braising meats.