Put a platter under it or a dripping pan, and put the blower up in front of it.
When it is put down to roast, there should be a little water in the dripping pan.
Fold it together and place in a dripping pan with a cup of boiling water.
Put a small piece of butter in the dripping pan, and baste it frequently.
Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan.
Meat, when put down to roast, should have about a pint of water in the dripping pan.
Place on a well-buttered fish sheet, laid in a dripping pan.
Return the strained fat to the dripping pan and place on the range.
The above pudding is very nice baked in the dripping pan under a piece of roast beef or veal.
Steam until tender, then remove to dripping pan; dredge with flour, pepper and salt, and brown delicately in oven.