Modern cookery for private families

retained by the flour, dredge the roast liberally soon after it is first laid to the fire; the flour will then form a savoury incrustation upon it, and assist to prevent the escape of its juices. When meat or poultry is wrapped in buttered paper it must not be floured until this is removed, which should be fifteen or twenty minutes before either is served. Baron Liebeg, whom we have already so often quoted, says, that roasting should be conducted on the same principle as boiling; and that sufficient heat should be applied to the surface of the meat at once, to contract the pores and prevent the escape of its juices; and that the remainder of the process should be _slow_. When a joint is first laid to the fire, therefore, it should be placed for twenty minutes or half an hour sufficiently near to effect this, without any part, and the fat especially, being allowed to acquire more than the slightest colour, and then drawn back and finished by the directions at the end of this section. The speedy application of very hot basting-fat to every part of the meat, would probably be attended with the same result as subjecting it to the full action of the fire. It is certain that roasts which are constantly and carefully basted are always very superior to those which are neglected in this respect. Remember always to draw back the dripping-pan when the fire has to be stirred, or when fresh coals are thrown on, that the cinders and ashes may not fall into it. When meat is very lean, a slice of butter, or a small quantity of clarified dripping, should be melted in the pan to baste it with at first; though the use of the latter should be scrupulously avoided for poultry, or any delicate meats, as the flavour it imparts is to many persons peculiarly objectionable. Let the spit be kept bright and clean, and wipe it before the meat is put on; balance the joint well upon it, that it may turn steadily, and if needful