Florence White

Pot-Roasting

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By Florence White

Published 1932

  • About
This is done in an iron pot (a gipsy kettle with a lid), which is slung over a good fire.
  1. Put some dripping in the pot; make it hot.
  2. Put in the meat, baste it as usual, put on the lid and stand it on, or hang the pot over, an even fire. It cooks as if it were in an oven. No paper is required to cover the meat.
  3. Roasting on the same principle may be done in a ‘Top-hat Cooker’ placed over a low gas flame, electric or oil-cooker; the difference being that the ‘Top-hat Cooker’ is lighter in make than the iron kettle, and that the top-hat lid conserves the steam. Consequently, like the self-baster, it requires no attention when once set going.