230. BRAIZE FOR GENERAL PURPOSES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (10)
  1. Cut the veal, ham, celery, onions, and carrots into small square pieces.
  2. Add a bay-leaf, thyme, parsley, one clove of garlic, two blades of mace, and a dozen cloves.
  3. Throw these ingredients into a middle-sized stewpan in which has been melted down a pound of fresh butter.
  4. Put the stewpan on the stove-fire, stirring its contents frequently with a wooden spoon, while the vegetables, &c., are frying.
  5. When the mixture becomes slightly browned, pour into the pan half a pint of Cognac brandy.
  6. Allow it to simmer for five minutes.
  7. Add three quarts of common broth.
  8. Keep the braize gently boiling for an hour and a half.
  9. Strain it off through a tammy cloth (using considerable pressure) into a kitchen-pan.
  10. Put it away in the larder, to be used for purposes that will be hereafter explained.
Original Text
230. BRAIZE FOR GENERAL PURPOSES. TAKE two pounds of fillet of veal, one pound of fat Yorkshire ham, two heads of celery, and the same number of onions and carrots; cut all these into small square pieces, add a bay-leaf, thyme, parsley, one clove of garlic, two blades of mace, and a dozen cloves; throw these ingredients into a middle-sized stewpan in which has been melted down a pound of fresh butter; put the stewpan on the stove-fire, stir- ring its contents frequently with a wooden spoon, while the vegetables, &c., are frying. When the mixture becomes slightly browned, pour into the pan half a pint of Cognac brandy, allow it to simmer for five minutes, and then add three quarts of common broth. Keep the braize gently boiling for an hour and a half, then strain it off through a tammy cloth (using considerable pressure) into a kitchen-pan, and put it away in the larder, to be used for purposes that will be here- after explained.
Notes
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