United States or Nicaragua ? Vote for the TOP Country of the Week !
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.
Place the stuffed cabbages round the meat to cook gently at the same time. Take a whole fillet of beef, trim it neatly and set it in a braising pan to cook very slowly in some good brown sauce to which you have added a pint of stock. Put in neatly shaped carrots and turnips and some balls made of mashed potato already fried.
Blanc differs from Poelée, in having a quantity of suet added, and being boiled down before the article is placed to stew in it. Braising is a similar process to Poelée, but less meat and vegetable is used.
It indicates, he says, the degradation of Satan, who, from the superb Intelligence of the early scenes of the poem, is become at its close a hideous reptile. He has not triumphed, but has failed, and is degraded into the old dragon, who haunts among the damned. The braising of his head has already commenced.
Word Of The Day