260 On the Construction of Kitchen 



into this ; and the drippings of the meat may, without 

 danger, be suffered to fall into it, and to remain there 

 unmixed with water. When Yorkshire puddings or 

 potatoes are cooked under roasting meat, this arrange- 

 ment will be found very convenient 



In constructing the dripping-pans, and fitting them 

 to each other, care must be taken that the second do 

 not touch the first, except by the ends of its feet ; and 

 especially that the bottom of the second (which may 

 be made dishing) do not touch the bottom of the first. 

 The lengths and widths of the two dripping-pans above, 

 or at their brims, may be equal, and the brim of the 

 second may stand about half an inch above the level of 

 the brim of the first. The horizontal level of the upper 

 surface of the gridiron should not be lower than the 

 level of the brim of the second dripping-pan ; and 

 the meat should be so placed on the gridiron that the 

 drippings from it cannot fail to fall into the dripping- 

 pan, and never upon the hot bottom or sides of the 

 roaster. 



To carry off the steam which arises from the water 

 in the dripping-pan, and that which escapes from the 

 meat in roasting, there is a steam-tube belonging to the 

 roaster, which is situated at the upper part of the roaster, 

 commonly a little on one side and near the front of it, 

 to which tube there is a damper, which is so contrived 

 as to be easily regulated without opening the door of 

 the roaster. This steam-tube is distinctly seen in 

 Fig. 14; and the end of the handle by which its 

 damper is moved may be seen in Fig. I5,(P- 261). 



The heat of the roaster is regulated at pleasure, and 

 to the greatest nicety, by means of the register in the 

 ash-pit door of its fire-place (represented in Fig. 15) and 



