275—Braised Vegetables

Vegetables to be braised must be first No. 273, Blanchings, cooled, pared, and strung.

Garnish the bottom of a saucepan with No. 273, Blanchings pork-rind, sliced carrots and onions, and a faggot, and cover the sides of the utensil with thin slices of bacon. Lay the vegetables upon the prepared litter, and leave them to sweat in the oven for about ten minutes with lid on. The object of this oven-sweating is to expel the water. Now moisten enough to cover with white stock, and set to cook gently.

This done, drain, remove string, and cut to the shape required. Lay them in a sautépan, and, if they are to be served soon, cover them with their reduced stock from which the grease has been removed.

If they are prepared in advance, simply put them aside in suitable basins, cover them with their cooking-liquor, which should be strained over them, boiling, and without its grease removed, and cover with buttered paper.