This is a method of dressing meat, poultry, etc. etc. without its undergoing any evaporation. It is done by lining a braismg-pan with thin slices of bacon, beef, or veal, upon which place whatever you may intend to braise, and also add carrots, onions, lemons, bay leaf, herbs, pepper and salt.
A deep well-tinned copper vessel, with two ears, the lid of which must close hermetically, and have a ledge round so that coals or hot ashes may be placed on the top when necessary.