Semi-Roasting in the Baking Stewing Pan

This cut represents a tin pan in which a pudding is placed, and on the trivet a joint of beef, previously boned; it is suspended from the inside. Potatoes may be baked round the meat, without interfering with the pudding. The pans will consist of three different sizes; namely, one to hold two quarts, one four, and the other six. Lean meat is preferable to fat for semi-roasting in the baking stewing pan.