Recipes > Meat > Roast Meats

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. 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.


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The New Dr. Price Cookbook (1921).

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