Wipe the beef with a wet cloth, cut off any tough ends and bone if it
will not mar the appearance of the meat, as these parts will not become
palatable in the length of time required for the remainder of the roast.
They will be found useful for soups, stews, cannelon of beef, Hamburg
steak, and such dishes. Roast the meat in a hot oven for half an hour,
transfer it quickly to a cooker utensil, add enough boiling water to
nearly cover it, let the whole become very hot in the oven, and place it
quickly in the cooker. The time that is required for completing the
cooking will depend upon the size of the piece and the degree of
cooking desired. A five-pound roast may be cooked four hours, and if not
found done to taste, it can be reheated to boiling point and cooked
longer. A larger roast will require more time in the cooker. If
preferred, the meat may first be partially cooked in the hay-box and
browned in the oven afterward. It must then be boiled for half an hour,
cooked three or more hours in the cooker, and then roasted. Lay a piece
of raw fat on top of the roast, or baste it with drippings to assist in
the browning.