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.

Braising Pan

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.