Roast Meats
Sear meat in hot skillet or spider; put it in small granite pail with 2 cups of hot water for gravy; roast in hot oven 15 or 20 minutes. While meat is roasting, put 2 or 3 quarts of water in one of the large kettles and bring to a boil. Remove pail containing roast from oven and place on rack in large kettle, surrounded by boiling water; boil hard 5 or 10 minutes, remove quickly to cabinet for 3 or 4 hours. Cover should be on small pail; this is not necessary if roast is large. A small roast will not require as much cooking as a large one. The liquid in small pail may be thickened with flour if desired for gravy. If the meat is tough, start cooking in the evening, leave in the cabinet over night; in the morning reheat kettle for 10 minutes and return to cabinet until noon; or if wanted for supper, start cooking in the morning and reheat at noon.