Braising is a more elaborate process of stewing. This form of cooking is suited to small pieces of meat; it provides a dish of rather more pretension than a stew, and yet one that, while it may supply the place of a roast, would not be considered quite as elegant. Pans are made for braising, with lid sunk so as to hold hot coals, or burning charcoal, and thus providing heat above and below. Such pans are expensive; an ordinary pan, or plain earthen casserole, with a cover answers every purpose. The article to be braised should not be very much smaller than the dish itself; a two-inch space on all sides of the article is ample.

Melt in the dish an ounce of butter, or drippings, and then put in a layer of mixed vegetables, carrot, onion, celery, turnip, etc., cleaned and cut into small cubes; add also a piece of bay leaf, a sprig of parsley, and a sprig of thyme, if at hand. On this bed lay the articles to be braised, trimmed and fastened in compact shape, also larded, if desired. Put the cover over the meat and let cook, shaking occasionally for about fifteen minutes; then add water, or stock, to touch the bottom of the meat. Spread a layer of vegetables over the top of the meat and cut a piece of white paper a little larger than the top of the pan; brush this over with oil, butter, or dripping, and lay closely down over the meat and vegetables, so as to keep in all the steam. Put the cover in place and let simmer very gently until done; then remove the cover and paper, and brown the top of the meat in a hot oven. The time of cooking varies with the kind and quality of the meat.