tinned within, and provided with closely-fitting lids. They must be kept
scrupulously clean, otherwise they will render the meat cooked in them
unsightly and unwholesome. Copper pans, if used at all, should be
reserved for operations that are performed with rapidity; as, by long
contact with copper, food may become dangerously contaminated. The
kettle in which a joint is dressed should be large enough to allow room
for a good supply of water; if the meat be cramped and be surrounded
with but little water, it will be stewed, not boiled.