Roast Meats
Prepare and season meat in usual way. Place in large dry vessel; put very hot radiator in bottom of cooker well; place vessel containing roast on radiator, and place another very hot radiator on top. (It may be suspended to cover inside of vessel if there is room.) Close cooker and fasten. Allow it to remain about one-half hour per pound of meat.
The roast may be browned in a very hot oven before putting into cooker or just before serving.