This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Braising is a method of cooking meat by which it is immersed in a solution of vegetable and animal juices called " braise,"' contained in a covered vessel, in which it is exposed to a strong but not boiling temperature. It is of value especially for cooking tough meat of any sort or meat which is too fresh or young. The cover of the kettle is so arranged as to prevent evaporation from occurring to any extent; the meat becomes permeated in the long cooking with the juices of fresh vegetables and herbs, and is kept from drying.
Towards the end of the process cooking-sherry or spices may be added, such as cloves or mace, or thin slices of bacon. The amount of fluid used should be but barely sufficient to cover the meat, and in this way the surrounding broth is kept very concentrated. Sometimes the meat which is braised is partially roasted.