White Braise

Take the udder of a leg of veal that you have cut a fricando out of, put it in a stewpan with cold water, and let it come to a boil; then put it into cold water for a few minutes, and cut it in small pieces ; put them into a stewpan, with a small bit of butter, onions, a little thyme and parsley, a few blades of mace, lemon that is pared to the pulp, cut in thin slices, and a spoonful of water; put it over a slow stove, and keep stirring it for a few minutes; then add a little white stock. As to quantity, it must be according.to what you want to braise ; it is generally used for tenderones of lamb, chickens, pigeons, tenderones of veal, or any thing you wish to make look white.

Brown Braise

Cut some beef suet, trimmings of mutton cutlets, or any other trimmings ; put them into a stewpan, with four onions, a faggot of thyme and parsley, basil, marjoram, mace, and a carrot cut into slices ; put it over the fire; and put a bit of butter, a little stock, a few bay leaves, and six heads of celery, in the stewpan ; let it draw down about half an hour, then fill it up with second stock, or weak broth, and add a little white wine to it. This braise is used for beef, mutton, veal, ham, or any thing you want to eat mellow.

Dry Braise

PUt the trimmings of beef, mutton, or veal, into a stew pan, (the size according to what is intended to be braised,) and a few onions, a faggot of sweet herbs, a few blades of mace, and a few bay leaves; put as much second stock as will come about three parts up to the meat; then cover the meat with sheets of bacon, or the fat of ham, if convenient: then lav on that which is in-tended to be braised. It is the best method for doing all larded things; they take rather longer in doing, but cat much better; and the bacon looks better by not letting any liquid come near it.