Pot Roast

    Pot roasting is roasting in a stew pan. To heat and oven for the sole purpose of cooking a very small joint is extravagant and unnecessary. Small joints- rumps, steak, loin and best end of neck and small birds- may be roasted in a stew pan with a well-fitted lid.

1. Place enough fat in the saucepan to cover about 4 cm. (11/2) inches and make hot.
2. Tie the meat into a neat shape and put into the hot fat.
3. Cook for a few minutes on each side to coagulate the surface albumen.
4. Cover with the lid, place the pan over moderate heat, baste occasionally and turn the meat form time to time.
5. Cook until tender and make the gravy in the usual way.