Braising meat is to cook a piece of meat in a saucepan, lining the bottom with bardes or slices of fat pork, slices of veal, carrots and onions cut in slices, a bunch of parsley garnished with bay leaves, a little thyme, chives and one onion with cloves in it. Arrange the meat, fowl or game ou top of these and moisten with some broth, then re-cover the meat with more bardes of fat pork ; these meats must be cooked slowly in a slack oven, or by placing hot coals on the co\er.

Poeler

Cut up one pound of breast of pork and half a pound of raw ham, into half inch squares; six ounces of carrot, four ounces of onion in half inch squares, two bay leaves, the same quantity of thyme, a bit of mace, two cloves and some basil, the whole of these aromatics tied inside a bunch of parsley. Melt the pork with the vegetables and bouquet, not letting it color, then place on top a fat pullet prepared and trussed as for an entree, covering the breasts with slices of peeled lemon, and bardes of fat pork tied on with a string; pour over some fat broth from the stock-pot and also some white broth to moisten to half the height, being careful to renew the moistening at times so that the same quantity always remains.

Smothering meat is to cook it slowly in a good stock without evaporation taking place, so that it cooks entirely and retains its natural flavor. Smothered meats must always be thoroughly cooked.

Sauter

Either in a sauteuse or in a pan; let the article cook rapidly on a quick fire tossing backward, forward, and frequently. We saute potatoes, etc. Chickens or tenderloin are sauted either in fat or oil on a moderate, but well regulated fire, turning the meats over when they are a fine color.