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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 30
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Place meat on veg. Drain off fat. Cover meat 2/3 up with brown stock. Season a little. Boil Braise in oven with lid on. Baste occasionly and turn meat. When cooked take out meat and to the stock add an equell quanity of brown sauce also tomato puree. Slow to reduce to required thickness which should cover back of a spoon. Season. Skim well Pass through conichal strainer over the meat.
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Place meat on veg. Drain off fat. Cover meat 2/3 up with brown stock. Season a little. Boil Braise in oven with lid on. Baste occasionly and turn meat. When cooked take out meat and to the stock add an equell quanity of brown sauce also tomato puree. Slow to reduce to required thickness which should cover back of a spoon. Season. Skim well Pass through conichal strainer over the meat.
Szathmary Culinary Manuscripts and Cookbooks
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