Have a piece of cheese-cloth, wash the meat with it, dipping in cold water.
Braizing is a form of stewing, done usually in a braizing pan with coals, or any close covered granite pan will do. May be cooked in the oven or on top of stove.
Meat must be wiped off with a wet cloth, then salted, peppered and dredged with flour; put into a meat pan, then in a hot oven; this will sear the outside and protect the juices. After ten minutes baste frequently; when necessary to turn, do not put a fork into the meat, as that allows the juices to escape. A little hot water may be put into the pan after half an hour to baste with. Time for roasting see rules.
Remove meat, when cooked, to a hot platter; set in the oven. Pour from the pan nearly all the grease, add a little hot water, set on the stove, blend browned flour and water, stir into the gravy, and season to taste. Strain.
The breast, loin and fillet (a thick piece from upper part of the leg) are the best pieces for roasting. Dredge with salt, pepper, and flour, put strips of fat pork over the top. and bake according to directions. Cover with paper to keep from burning. Serve with horse-radish or tomato sauce.
Cut cold veal into slices, arrange tastefully on a dish and make a jelly as follows: Take hones that have been removed from fillet, with any scraps of veal that may be left from roast, etc., add a bouquet, a few pepper corns, a blade of mace, a few cloves; cover with water; cook till meat is in shreds, about seven hours; strain, cool. When cold this should be a firm jelly. Garnish the cold meat with the jelly cut in fancy shapes, with French cutter and slices of lemon.
Cut off the legs at the first joint, cut out the oil bag at the end of the tail, cut off the head, put back the skin and take out the windpipe and crop, being careful not to break it. Make an incision below the breast-bone, insert the hand and remove all the inside of the fowl. The lungs lie between the ribs. Wash the fowl inside carefully with a cloth. With a sharp knife take out all the pin-feathers and singe over burning brown paper. Cut the gizzard through the thick part and remove the inner lining without breaking. Put the liver, gizzard and heart to one side. Always wash with a cloth. If too much water is used in washing poultry it will draw out the juices, and cause it to be tough and indigestible. These directions apply to all fowl.
Prepare fowl according to directions. Stuff the crop till of a good shape, put the remainder into body of fowl and sew. Have the neck cut off, but not skin, then tie the loose skin with cord, put a skewer through the fleshy part of the legs, another through the wings, bring the cord towards the back, then over the skewers, cross string, bring back to the neck, then tie it tightly. This is trussing. (If you have not skewers, use strings.) Salt, pepper and dredge the fowl with flour; melt two tablespoons of butter and pour over, putting bits of butter under each thigh; baste often; after a half hour add a little hot water to the pan. Cook in moderate oven at first and increase the heat.