it come to a boil; take it out, plunge it into cold water, and let it remain till cold.
To Braise.
This is, in fact, to stew in highly seasoned fat. Poultry must be trussed as for boiling. Either lard, or stuff it, with good forcemeat, and provide a thick-bottomed stew-pan, large enough to hold it. Line this with slices of bacon, or fat beef, sliced onion, carrot, and turnip. Strew in a few chopped herbs, salt, mace, black and Jamaica pepper, 2 bay leaves, and a clove of garlic. (The seasoning to suit the meat.) Lay the meat in, and cover it, first with the same quantity of herbs and spices as above, then with thin slices of bacon, and, over all, white paper; wrap a cloth about the lid of the stew-pan, and press it down, setting a weight on the top. Place the stew-pan over a slow fire, and put embers on the lid. The cooking process should be very slow. Braised joints are generally glazed.
To Glaze.
When the meat is sufficiently cooked, take it out of the stew-pan and keep it covered. Strain the gravy into a clean stew-pan, put it on the fire, and let it boil quickly, uncovered, a few minutes; brush the meat over with this, let it cool, and then brush again. What is not used may be kept in a jar tied down, in a cool place.—Fowls, Hams, and Tongues, cooked by plain boiling, are often glazed, to be eaten cold.—Another way is, to prepare a glaze beforehand, for Hams, Tongues, or Fricandeaux, thus: break the bone of a knuckle of veal, cut the meat in pieces, the same with shin of beef, add any poultry or game trimmings, and a few slices of bacon; put them in a stew-pan over a quick fire, and let them catch, then put in a little broth of cow-heels, or calf's-head, or feet. Let this stew to a strong jelly; then strain, and put it by in jars. It may be flavoured to suit the dish, at the time it is heated to be used. Glaze should be heated in a vessel of boiling water, and when quite hot, brushed over the meat. When cream is used, it should be first heated (not boil), poured in by degrees, and stirred, to prevent curdling. In making a stew, remember to let it stand by the fire nearly ten minutes, not simmering, that
