Modern cookery for private families

it be drawn nearer to the fire for the last half hour or more of roasting, merely to brown it well. Persons who object to meat being _frothed_ for table, have it dredged with flour when it is first placed at the fire, and sprinkled with fine salt when it is nearly done. It is not necessary to paper the fat of beef, as many cooks direct, if proper attention be given to it while roasting. As a general rule, it may be observed, that when the steam from the meat draws strongly towards the fire, it is nearly or quite ready to serve. The time required to roast it will depend on the state of the weather,[75] the size and strength of the fire, the thickness of the joint, the use or non-use of a meat-screen or reflector, the general temperature of the kitchen, and other contingencies. A quarter of an hour for each pound of meat is commonly allowed for solid, heavy joints, and, if the directions we have given be attended to, this will not be found too much even for persons who prefer beef somewhat rare: it must be left longer at the fire if wished very thoroughly roasted, and quite double the usual time when the plan we have noticed at page 172, is adopted. When likely to be sent to table hashed, minced, or dressed a second time in any way, the juices of the meat should be dried up as little as possible when it is first cooked. Footnote 75: The meat will be much sooner done in hot weather than in cold. If frozen, it must be thawed _very gradually_ before it is put to the fire, or no length of time will roast it; this will be effected better by laying it into cold water for some hours before it is wanted, than by any other means. ROAST RUMP OF BEEF. As this joint is generally too much to serve whole, as much of it as will form a handsome dish should be cut from the chump end to roast. It