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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 29
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and allow to dry off. When all bubbling has ceased thee fat is drained off and to the sediment left on the bottom of the tray add Brown stock and water, Boil, season correctly, take off surplus fat. and drain. Braising; is a combination of roasting and stewing. It is a prolonged method of cooking, meant to break the sinews of the meat, without the joint shrinking. Loss in meat cooking this way is 15% to 20% less than roasting. All meals should be well cooked. Size of joint to the size of tin. Method of Braising. Fry on the meat in Hot shallow fat till brown to close pores of the meat. Prepare a slightly fired on bed of roots, carrots, onions, Bay leave, Thyme and peppercorns.
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and allow to dry off. When all bubbling has ceased thee fat is drained off and to the sediment left on the bottom of the tray add Brown stock and water, Boil, season correctly, take off surplus fat. and drain. Braising; is a combination of roasting and stewing. It is a prolonged method of cooking, meant to break the sinews of the meat, without the joint shrinking. Loss in meat cooking this way is 15% to 20% less than roasting. All meals should be well cooked. Size of joint to the size of tin. Method of Braising. Fry on the meat in Hot shallow fat till brown to close pores of the meat. Prepare a slightly fired on bed of roots, carrots, onions, Bay leave, Thyme and peppercorns.
Szathmary Culinary Manuscripts and Cookbooks
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