Braising is a combination of roasting and stewing small joints of
meat in a shallow stewpan. It is a favorite method of cooking with
the French, and is supposed to bring out an unusually fine flavor and
aroma. The pan in which a braise is to be made always should be lined
with slices of bacon, carrot, onions and herbs, upon which the meat is
placed. It usually is moistened with stock or stock and wine. The
more delicate meats, such as sweetbreads, fillets, fowls and turkeys
sometimes are covered with buttered paper; this is done to prevent
the heat from the top of the pan scorching or imparting too much of a
roast flavor to the meats which are to be braised. Occasional basting
during the process of this method of cooking is essential. When done,
the meat is taken up, the fat removed from the vegetables and gravy,
which latter is then reduced, strained and blended with some kind of
gravy or thin sauce.