Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

care not to run the spit through the best parts of it. It is customary with some cooks to tie blank paper over the fat, to prevent it from melting and wasting too fast. Put it evenly into the roaster, and do not set it too near the fire, lest the outside of the meat should be burned before the inside is heated. Put some nice beef-dripping or some lard into the pan or bottom of the roaster, and as soon as it melts begin to baste the beef with it; taking up the liquid with a long spoon, and pouring it over the meat so as to let it trickle down again into the pan. Repeat this frequently while it is roasting; after a while you can baste it with its own fat. Turn the spit often, so that the meat may be equally done on all sides. Once or twice draw back the roaster, and improve the fire by clearing away the ashes, bringing forward the hot coals, and putting on fresh fuel at the back. Should a coal fall into the dripping-pan take it out immediately. An allowance of about half an hour to each pound of meat is the time commonly given for roasting; but this rule, like most others, admits of exceptions according to circumstances. Also, some persons like their meat very much done; others prefer it rare, as it is called. In summer, meat will roast in a shorter time than in winter. When the beef is nearly done, and the steam draws towards the fire, remove the paper that has covered the fat part, sprinkle on a little salt, and having basted the meat well with the dripping, pour off nicely (through the spout of the roaster) all the liquid fat from the top of the gravy. Lastly, dredge the meat very lightly with a little flour, and baste it with fresh butter. This will give it a delicate froth. To the gravy that is now running from the meat add nothing but a tea-cup of boiling water. Skim it, and send it