Glazing is done by brushing melted jelly over the article to be glazed and letting it cool, and then adding another coat, or in some cases two or three, this makes any cold meats or poultry have an elegant appearance.

Blanching makes the article plump and white.  It should be set on the fire in cold water, boil up and then be immersed in cold water, where it should remain some little time.  Larding (the French term is Pique, which the inexperienced Jewish cook may not be acquainted with, we therefore use the term in common use) is a term given to a certain mode of garnishing the surface of meat or poultry:  it is inserting small pieces of the fat of smoked meats, truffles, or tongue, which are trimmed into slips of equal length and size, into the flesh of the article at regular distances, and is effected by means of larding pins.

Poelee and Blanc, are terms used in modern cookery for a very expensive mode of stewing:  it is done by stewing the article with meat, vegetables, and fat of smoked meats, all well seasoned; instead of placing it to stew in water it is placed on slices of meat covered with slices of fat and the vegetables and seasoning added, then water enough to cover the whole is added.

Blanc differs from Poelee, in having a quantity of suet added, and being boiled down before the article is placed to stew in it.

Braising is a similar process to Poelee, but less meat and vegetable is used.

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TO CLARIFY SUET.

Melt down with care fine fresh suet, either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig of rosemary, or a little orange flower water while melting, this is a very useful preparation and will be found, if adopted in English kitchens, to answer the purpose of lard and is far more delicate and wholesome:  it should be well beaten till quite light with a wooden fork.

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OLIO.

Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the meat to the stew-pan, adding at the same time two fine white cabbages without any of the stalk or hard parts; season with pepper, salt, and a tea-spoonful of white sugar, let it simmer on a slow fire for about five hours, about an hour before serving, add half a pound of chorisa, which greatly improves the flavor.

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AN EXCELLENT RECEIPT FOR STEWING A RUMP OF BEEF.

Chop fine a large onion, four bay leaves, and a little parsley, add to these half an ounce of ground ginger, a tea-spoonful of salt, a blade of mace, a little ground allspice, some lemon sliced, and some of the peel grated; rub all these ingredients well into the meat, then place it into a stew-pan with three parts of a cup of vinegar, a calf’s-foot cut in small pieces and a pint of water, stew gently till tender, when the fat must be carefully skimmed off the gravy, which must be strained and poured over the meat.