ROASTING.

There are two modes of roasting: one is to use a tin Kitchen before an
open fire, and the other and more common way is to use a very hot
oven. The former gives the more delicious favor, but the second is not
by any means a poor way, if the meat is put on a rack, and basted
constantly when in the oven. A large piece is best for roasting, this
being especially true of beef. When meat is cooked in a tin kitchen it
requires more time, because the heat is not equally distributed, as it
is in the oven.

To prepare for roasting: Wipe the meat with a wet towel. Dredge on all
sides with salt, pepper and flour; and if the kitchen is used, dredge
the flour into that. Run the spit through the centre of the meat, and
place very near the fire at first, turning as it browns. When the
flour in the kitchen is browned, add a pint of hot water, and baste
frequently with it, dredging with salt and flour after each basting.
Roast a piece of beef weighing eight pounds fifty minutes, if to be
rare, but if to be medium, roast one hour and a quarter, and ten
minutes for each additional pound.


Roasting in the Oven.

Prepare the meat as before. Have a rack that will fit loosely into the
baking-pan. Cover the bottom of the pan rather lightly with flour, put
in rack, and then meat Place in a very hot oven for a few minutes, to
brown the flour in the pan, and then add hot water enough to cover the