Pöeling is a process of cookery carried out in an earthen casserole; but the finished dish is unlike the choice stew which we usually associate with the casserole, for no liquid is used in its preparation. The article pöeled is treated much like a roast, being uncovered and basted with hot fat quite frequently. Lest the meat fry in the fat with which it is basted it should be lifted a little from the bottom of the dish; three or four skewers laid in the bottom of the dish will serve the purpose. Usually a bed of sliced vegetables receives the article to be cooked; this article may be poultry or birds nicely trussed, sweetbreads or boned and rolled meats. Poultry separated into joints is also available. Sliced vegetables are sprinkled above the article, hot fat is poured over, the cover is set in place and the dish is set in a moderate oven - to remain until the article is tender. The cover should be lifted and the article basted with hot fat three or four times each hour. If the meat when tender be not sufficiently browned, remove the cover and baste with hot fat repeatedly that the proper shade of color be acquired, then remove the article from the casserole, cover and keep hot until ready to serve. To the vegetables and fat in the casserole add about a cup of brown veal stock (part Madeira is often used) and let simmer ten minutes, to absorb the flavor of the vegetables; remove the fat, strain off the liquid and use as a sauce for the meat.

This is not a new method of cooking, but a much simplified process of an old-time style of cookery. It is in reality a combination of roasting, braising and stewing.

For the best results there must be no waste space in the dish; the earthen dish must be well filled by the article to be cooked. For roasting only choice cuts of tender meat or young poultry can be used; when poeling is employed either choice cuts or young poultry or cheap cuts and fowl will give equally good results.

It is not essential that an article pöeled be served from the casserole.