Poelée and Blanc, are terms used in modern cookery for a very
expensive mode of stewing: it is done by stewing the article with
meat, vegetables, and fat of smoked meats, all well seasoned; instead
of placing it to stew in water it is placed on slices of meat covered
with slices of fat and the vegetables and seasoning added, then water
enough to cover the whole is added.

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.

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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.

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OLIO.

Put eight pounds of beef in sufficient water to cover it, when the