Soyer’s Baking Stewing Pan

Dear Eloise,—Since I sent yon the receipt for my new pan, I perceive that very little fat is required with any meat done in it.

In the event of stewing fat meat or tripe (which is sometimes unavoidable), I first, before sending it to the table, remove the fat which rises to the top with a spoon.

I must say that the more I use the pan the better I like it. I have had it registered and they are now being manufactured in large quantities by Messrs. Deane and Dray, King William-street, City, and will doubtless be before the public in a few weeks. For description.