Braising is a combination of two methods of cooking - roasting and stewing - usually applied to small joints of meat. This process decreases loss by evaporation, and is one of the best ways of cooking the cheaper cuts of meat. The saucepan should be deep, and the lid must fit securely.

First place a little butter substitute at the bottom of the saucepan and allow it to melt. Then put in a layer of vegetables cut in dice - the bed of vegetables should be about one and one half inches in depth - add seasonings, and on top place the meat. Cook over the fire twenty minutes, shaking the pan occasionally to prevent the contents sticking. Next pour in enough water or stock to cover the vegetables and just touch the meat, cover with a piece of well greased paper, and put the lid on the pan, and cook until the meat is tender. The liquid is slowly reduced, forming a rich gravy.

The cooking may be done either on top of the stove or in the oven, where it is surrounded by uniform heat, and will need very little attention. Occasional basting during the process of this method of cooking is essential. When done, the meat is taken up, the fat removed from the vegetables and gravy, which latter is then reduced, strained, and blended with some kind of gravy or sauce. The most stubborn pieces of tough meat will yield to the persuasion of the braising pan and become tender, especially if a little vinegar or lemon juice be added to the gravy in the pan. Plenty of time must be allowed for cooking.