Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Braising

Braising is a form of cooking generally adopted for cooking tough meats. The food to be braised is placed in a kettle with a few slices of salt pork, some vegetables, seasonings and a small amount of liquid, either water or stock. The kettle is then covered closely and the food cooked until tender. Braising is a long, slow process.