Poele is almost the same operation as braising; the only difference is, that what is poele must be underdone, and a braise must be done through.

As the poele has no translation, it retains its name; it is indispensable in fine cookery, and is made as follows:-

Take one pound of beef suet, one pound of very fresh butter, and one pound of very fat bacon; cut the suet and the bacon into very large dice; put them into a stewpan with two pounds of veal cut in the same manner, fried till the veal becomes very white, and then moisten with about three pints of clear boiling water, a handful of salt, one bay leaf, a few sprigs of thyme, one onion stuck with three cloves, and a great bundle of parsley and green onions: let the whole boil gently till the onion is done; then drain it through a hair sieve, and use it for any thing that may want poele. The use of poele is to make every thing boiled in it very white and tasty: in the winter it keeps for a week, and is very useful in the larder, particularly if you do not put in any of the fleshy part of the bacon; otherwise the meat that you boil in it will turn quite red, on account of the saltpetre used in curing the bacon.