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Classic
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page 89
They are sent up with roasted sweet-breads, larks, partridges, woodcocks, or
moor game.
BRAISING.
Braising is a mode of cooking decidedly French, as the article, or pan, used for
the purpose, was invented and first used by them.
A braised chicken, or turkey, is thought to be delicious by many, and is
unrivaled when it makes its appearance at a city hotel. We shall, no doubt,
soon, in the West, adopt this process of preparing roasts. A pan for the purpose
has no substitute. It is indispensably necessary that cooks should be furnished
with proper articles for the different departments of their science. For those
who are prepared to braise, I will give a few receipts from a work just
published.
BRAISED TURKEY.
Take two carrots, one onion, and one turnip, cut them in thin slices, with a
little celery and parsley; lay three sheets of paper on the table, on these
spread your vegetables, and pour over them two or three table-spoonsful of oil.
Your turkey must be trussed; cover the breast with thin slices of bacon, and lay
the back of the bird on the vegetables; a few slices of lemon on the breast to
keep it white; tie the paper round with string, then put some paper over the
breast and legs also, to keep them from burning. Roast it three hours, at a
pretty good distance from the fire.
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