Braising and steaming are combinations and modifications of these methods.
That is a very simple and easy way of braising, which any one can accomplish.
If you are braising your meat you can open the pot and dip some of the drippings out of it.
The chicken may be browned in a little hot fat as in braising meat, and cooked in the same way.
If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.
When the chicken is to be jellied, use enough water in the braising pot to give three pints of liquor after the cooking is done.
A fowl too old to roast may be made tender and good by braising, and present the same appearance as a roasted chicken.
Braising is sometimes done in a closely covered dish set in a moderately heated place on the top of the stove.
Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables.
Braising is a combination of roasting and stewing small joints of meat in a shallow stewpan.