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page 64
CHAPTER VIII.
ROASTING.
YOU should be careful, in roasting, to have a suitable fire; clear and steady,
or brisk, according to the size and quality of the meat.
Roasting must be done in the open air, and the joint should be well balanced on
the spit. Place it near enough to the fire to imbibe heat quickly, or it will be
dry and shriveled; and you should begin to baste it as soon as it is warm.
It is better not to sprinkle too freely with salt while roasting; the strongest
meat should be very slightly sprinkled, the others not at all.
The time required to roast a joint varies according to the nature of the meat,
the time it has been kept, and the size of the joint. Twenty minutes to a pound,
in summer, and twenty-five or thirty in winter, is a good rule.
When the gravy begins to be clear, and the smoke draws toward the fire, the meat
is not far from being done.
SIRLOIN OF BEEF.
A sirloin of about fifteen pounds will require to be before the fire about three
and a half or four hours. Take care to spit it evenly, so that it may
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