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For roasting, meat should be kept longer than for boiling, or it will not, though ever so good, eat well. The proper length of time depends upon the state of the weather, and the age of the animal when killed, for young meat bears keeping less time than old meat. Two days of hot weather will do as much to render meat fit for the spit, as a week of cold weather.
Next after the state of the meat, the thing of most consequence is preparing the fire, which ought to be made up (of the size required by the length and breadth of the joint) half an hour before the meat is put down. It should not at first be exposed to a fierce fire. Let there be a backing of wetted cinders or small coals: this tends to throw the heat in front; lay large coals on the top, smaller ones between the bars, give the fire time to draw, and it will be clear. Before you put down the meat, stir the fire, clear it at the bottom, and see that it be free from smoke in front.
Some cooks make a practice of washing meat, with salt and water, then wiping it dry, before it is roasted. Where there is mustiness, or slimy appearance, it should be wiped off with a wet cloth, otherwise much washing is neither necessary nor beneficial. See that it be properly jointed; if there be too much fat, cut it off (it is better for puddings, in the shape of suet, than dripping); cover the meat with kitchen paper, tied on with twine, and not fastened by pins; see also, that the spit be bright and clean, and take care to run it through the meat, in the right place, at once, for the more the meat is perforated, the greater chance will be given for the escape of the gravy. Great nicety is required in spitting, that the joint may be accurately balanced. In the absence of spits and smoke-jacks, a bottle-jack, or a stout nail with a strong string or skein of worsted, will
