Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 28, 2025
Mended our mast this morning and Set out at 7 oClock, under a Jentle Braise from the S, E by S N 28° W 31/2 miles to a hill on St Sd. passg the N. beige of the Island Called Split rock Island, the river rose last night a foot the Countrey about this Isd. is delightfull large rush bottom of rushes below on the St.
Little dinner breads are good when soaked in milk, stuffed with sausage meat, and fried. It can be used to stuff cucumber, or eggplants, but you should then crumble up the meat and bind it with the yolk of a raw egg. Braise your shoulder of lamb; that is, put it in a closely covered stewpan, in a good brown sauce or gravy with the vegetables, to be served with it.
Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve. Take a calf's liver, lard it with fat bacon, braise it with the bourgeoise garnish carrots and turnips. After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes chateau.
Gigot de mouton braise, aux legumes 1 0 Tendons de mouton grilles 0 18 Tendons de mouton aux petits pois 1 5 Hachi de mouton a la Portugaise 1 0 2 Cotelettes de mouton a la minute 1 5 2 Cotelettes de mouton aux racines 1 5 2 Cotelettes de mouton au naturel 0 18 2 Cotelettes de pre 1 0 Epigramme d'agneau 2 Cotelettes d'agneau au naturel Tendons d'agneau aux pointes d'asperges Tendons d'agneau aux petits pois Blanquette d'agneau Filet de chevreuil 1 5 Cotelette de chevreuil Queue de mouton a la puree 1 5 Queue de mouton a l'oseille ou a la chicoree 1 5
Take out the fire, and let them remain in the copper till cold. Then take them out, dry the bottles, rosin down the corks close, and set them in dry saw-dust with their necks downward. BRAISING. To braise any kind of meat, put it into a stewpan, and cover it with fat bacon. Then add six or eight onions, a bundle of herbs, carrots, celery, any bones or trimmings of meat or fowls, and some stock.
SALMON A LA BRAISE. Clean a middling salmon, take the flesh of a tench, or a large eel, and chop it very fine, with two anchovies, a little lemon peel shred, pepper, salt, nutmeg, and a little thyme and parsley; mix all together with a good piece of butter, put into the belly of the fish, and sew it up; put it into an oval stew-pan that will just hold it; brown about half a pound of fresh butter, and put to it a pint of fish broth, and a pint and a half of white wine; pour this over your fish; if it does not cover it, add some more wine and broth; put in a bundle of sweet herbs, and an onion, a little mace, two or three cloves, and some whole pepper tied up in a piece of muslin: cover it close, and let it stew gently over a slow fire.
If for sweet tarts, two table-spoonfuls of sugar should be added. SHOULDER OF LAMB FORCED. Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove. Take it up and glaze it, or it may be glazed only, and not braised. Serve with sorrel sauce under the lamb.
Put to them a few onions, a handful of herbs, three blades of mace, a pint of stock, and a glass or two of sherry. Cover the chickens with slices of bacon, and then white paper; cover the whole close, and put them on a slow stove for two hours. Then take them up, strain the braise, and skim off the fat carefully: set it on to boil very quick to a glaze, and lay it over the chicken with a brush.
Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table- spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an oval dish. Braised tongue eats very well with spinach, carrots or sorrel.
The samovar, which, literally, means "self-boiler," is made of brass lined with tin, with a tube in the centre. In fact, it resembles the English urn, except that in the centre-tube red-hot cinders are placed instead of the iron heater. Of course, the charcoal, or braise, has to be ignited in a back kitchen or court-yard; for in a room the carbonic acid proceeding from it would prove injurious.
Word Of The Day
Others Looking