dutch-oven

Although a larger sugar bowl may have increased the dutch-oven effect.

Introducing a Good Sport Jen 2009

Heat olive oil in heavy dutch-oven type pan and brown the roast well on all sides.

Soy-Braised Pot Roast with Carrots Recipe Kalyn Denny 2008

Heat olive oil in heavy dutch-oven type pan and brown the roast well on all sides.

Archive 2008-03-01 Kalyn Denny 2008

Equipment: You will need a heavy dutch-oven type pan with a tight fitting lid to make this successfully on the top of the stove.

Archive 2007-10-01 Kalyn Denny 2007

Equipment: You will need a heavy dutch-oven type pan with a tight fitting lid to make this successfully on the top of the stove.

Stove-top Pot Roast Recipe with Mushrooms and Sage Kalyn Denny 2007

Season and stuff them the same as for roasting; put them in a dutch-oven or stove, with a pint of water; when they are half done, put in the giblets; when these are done, chop them with a knife, and put in thickening and a lump of butter.

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea

Put some flour in a dutch-oven and set it over some hot coals; keep stirring it until it is of a light-brown color; in this way several pounds can be done at once, and kept in a jar covered; and is very convenient to thicken brown soups and gravies with.

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea

Beat up five eggs with two heaped spoonsful of sugar, mix these with a quart of rich milk and a little nutmeg; fill the cups, pour water in the bottom of a dutch-oven or dripping-pan, and set them in and bake them till thick.

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea

Cut up two large chickens; grease your pot, or dutch-oven, with lard; roll out crust enough in two parts, to go round it, but not to cover the bottom, or it will burn before the pie is done.

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea

Be particular to bind it tight round with a cord, or narrow strip of muslin, which must be wrapped several times round to keep it in shape; put it in a dutch-oven, and add three pints of water when it is first put down; keep water boiling in the tea-kettle, and add a little as it seems necessary, observing not to add too much.

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Elizabeth E. Lea