them out, dry the bottles, rosin down the corks close, and set
them in dry saw-dust with their necks downward.

BRAISING. To braise any kind of meat, put it into a stewpan, and cover
it with fat bacon. Then add six or eight onions, a bundle of herbs,
carrots, celery, any bones or trimmings of meat or fowls, and some
stock. The bacon must be covered with white paper, and the lid of the
pan must be kept close. Set it on a slow stove; and according to what
the meat is, it will require two or three hours. The meat is then to be
taken out, the gravy nicely skimmed, and set on to boil very quick till
it is thick. The meat is to be kept hot; and if larded, put into the
oven for a few minutes. Then put the jelly over it, which is called
glazing, and is used for ham, tongue, and various made-dishes. White
wine is added to some glazing. The glaze should be of beautiful clear
yellow brown, and it is best put on with a nice brush.

BRAISED CHICKENS. Bone them, and fill them with forcemeat. Lay the bones
and any other poultry trimmings into a stewpan, and the chickens on
them. Put to them a few onions, a handful of herbs, three blades of
mace, a pint of stock, and a glass or two of sherry. Cover the chickens
with slices of bacon, and then white paper; cover the whole close, and
put them on a slow stove for two hours. Then take them up, strain the
braise, and skim off the fat carefully: set it on to boil very quick to
a glaze, and lay it over the chicken with a brush. Before glazing, put
the chicken into an oven for a few minutes, to give it a colour. Serve
with a brown fricassee of mushrooms.

BRAISED MUTTON. Take off the chump end of a loin of mutton, cover it
with buttered paper, and then with paste, as for venison. Roast it two
hours, but let it not be browned. Have ready some French beans boiled,
and drained on a sieve; and while you are glazing the mutton, give the
beans one heat-up in gravy, and lay them on the dish with the meat over
them.

BRAISED VEAL. Lard the best end of a neck of veal with bacon rolled in
chopped parsley, salt, pepper and nutmeg. Put it into a tosser, and
cover it with water. Add the scrag end of the neck, a little lean bacon
or ham, an onion, two carrots, two heads of celery, and a glass of
Madeira. Stew it quickly for two hours, or till it is tender, but not
too much. Strain off the liquor: mix a little flour and butter in a
stewpan till brown, and lay the veal in this, the upperside to the