4 adjectives to describe stewpan

Line a delicately clean stewpan with the ham cut in thin broad slices, carefully trimming off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently.

Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers. Time.2 hours.

Be particular, when you dress a very large turtle, to preserve the green fat (be cautious not to study a very brown colour,the natural green of the fish is preferred by every epicure and true connoisseur) in a separate stewpan, and likewise when the turtle is entirely done, to have as many tureens as you mean to serve each time.

Fill the cavities with quince or pineapple jelly; put the apples in a shallow stewpan with a half cup of water, cover, and steam till nearly tender.

4 adjectives to describe  stewpan