316. A braiser, or braising pan, is a sort of oblong camp kettle, with a bordered lid, on which, and secured by the border, is put small burning coal, charcoal, or wood ashes. The lid should fit the pan as close as possible.

317. Braising. To braise your meat, put the meat into the braiser (a good stew-pan will answer the purpose, but not so well); then cover the meat with thick slices of fat bacon; lay round it six or eight onions, a bunch of sweet herbs, some celery, and if it be to brown, some thick slices of carrots; meat trimmings, or fresh meat bones, a pint and a half of water, or the same quantity of stock, which will make it richer than water will; over the meat lay a sheet of white paper, season and put the pan, with the lid well fastened down and tight, over a moderately hot stove, rather slow. It will require two or three hours, according to its size or quality. The meat and gravy are then put into a colander to drain, but be sure to keep it quite hot, skim the gravy very carefully, and boil it as quick as you can till it thickens; then glaze the meat - and if it has been larded, put it into the oven for a few minutes.

318. Glazing consists in covering meat with a preparation called glaze, which is strong gravy boiled as quick as possible till it thickens, as directed in braising. The glaze is put on with a brush kept for the purpose. Hams, tongues, and stewed beef, may be thus glazed, if thought proper.

319. Blanching is performed by putting the article in cold water over the fire, and when it boils up, take it out and plunge it into cold water, and let it remain till quite cold. This will make it white and plump. Tongues, palates, etc, are said to be blanched, when after long boiling the skin can be easily peeled off.

320. Larding and Forcing. Possess yourself of larding piny of different sizes; cut slices of bacon into bits of proper length, quite smooth; pierce the skin and a very little of the meat with the larding pin, leaving the bacon in; the two ends should be of equal length outwards. Lard in rows the size you think proper. Forcing is nothing more than stuffing fowls, etc, with force meat, which is generally put in between the skin and the flesh.

321. Boning. To bone any bird, the cook should begin first to take out the breast-bone; she will then have sufficient space to remove the back with a sharp small knife, and then she must take out the leg bones. The skin must be preserved whole, and the meat of the leg be pushed inwards.