Season the beef with pepper and salt, and put it in the tin kitchen,
well skewered to the spit, with a pint of water in the bottom: baste and
turn it frequently, so that every part may have the fire. A very large
piece of beef will take three hours to roast; when it is done, pour the
gravy out into a skillet, let it boil, and thicken it with flour mixed
with water; if it be too fat, skim off the top, which will be useful for
other purposes.


To Roast Veal and Lamb.

Veal should be well seasoned, and rubbed with lard; when it begins to
brown, baste it with salt and water; a large loin will take from two to
three hours to roast, the thin part of the fore-quarter an hour; it
should be well done; boil up and thicken the gravy. A leg of veal or
mutton may be stuffed before baking. Lamb and mutton do not require to
be rubbed with lard, as they are generally fatter than veal; make the
gravy as for veal. A quarter of lamb will roast in an hour; a loin of
mutton in two hours.


To Roast a Pig--Hash Gravy, &c.

Have a pig of a suitable size, clean it well, and rub the inside with
pepper and salt. Make a stuffing of bread, butter, parsley, sage and
thyme; if the bread is stale, pour a little boiling water on it; mix
altogether; fill the pig, and sew it up with strong thread; put in the
skewers and spit, and tie the feet with twine; have a pint and a half of
water in the bottom of the tin kitchen, with a spoonful of lard and a