Braising

Definition and stakes

A. Escoffier,  A guide to modern cookery (1907)

“ Various Remarks relative to Braising.—When a braised meat is to be accompanied by vegetables, as in the case of beef à la mode, these vegetables may either be cooked with the meat during the second braising phase, after they have been duly coloured in butter with a little salt and sugar, or they may be cooked separately with a portion of the braising-liquor. ”
Source: Gutenberg

active 19th century Mark Campbell,  Self-Instructor in the Art of Hair Work…

“ When you have it braided, take off your weights, tie the ends fast on the wire and push the braid together on the wire; then boil in water about ten minutes; then take it out and put in an oven as hot as it will bear without burning, until it is quite dry; then take it out and slip it off of the wire on to the cord, and sew the ends of the braid so it will not slip on the cord, and put a little shellac on the end to keep it fast. If you want it elastic, use elastic cord. To vary the size of the braid, vary the number of hairs in a strand. ”
Source: Gutenberg

Unknown,  The Ladies' Work-Book

“ French braid, whether made of linen or of cotton, is laid on the pattern with stitches taken across it, from one edge to the other. This mode of putting on braid prevents it from stretching, as, from the nature of the plait, it would otherwise do. In forming angles, each edge should be sewn down to the paper, and then the braid turned over. Circles are made by laying the braid on the design, and forming it into the proper shape with the fingers, before tacking it down. ”
Source: Gutenberg

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