Page:The Jewish Manual.djvu/76

 Blanc differs from Poelée, 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 Poelée, but less meat and vegetable is used.

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.

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