dangle a joint, and if the fire be made proportionably high to the length of the joint, there is no better mode of roasting. A strong skewer must be run in, at each end of the joint, in order to turn it.
The larger the joint the greater distance it should, at first, be from the fire, that the outside may not be shrivelled up before the middle is warmed. A quarter of an hour to a pound of meat, is the rule for roasting, and it admits of the same exceptions as in the case of boiling, with this addition, that fat meat takes longer than lean meat, as do pork and veal longer than any other kind. Fillets and legs, on account of their solidness, longer than loins and breasts. Much depends upon the situation of the fire-place, and whether the joint be exposed to draughts of cold air, or whether it be preserved from them, and the fire assisted, by a meat screen. Where there is none, a contrivance must be resorted to, by way of substitute, such as small wooden horses, or chairs, with cloths hung over them; these will keep off the cold, but a meat screen, lined with tin, keeps in the heat, and acts as a reflector.—Twice, or if the roast be large, oftener, remove the pan, pour off the dripping (it ought to be strained), draw the spit to a distance, and stir the fire, bring forward the hot coals, and put fresh at the back. Be careful that cinders do not reach the dripping-pan, for the smoke which they cause to rise from the fat, gives a disagreeable flavour to the meat, besides the injury to the dripping. (See Dripping.)—When the meat is nearly done, the steams will draw towards the fire; take the paper off, and move the joint nearer to the fire, particularly the ends, if they want more cooking; sprinkle salt lightly over the roast; then pour off all the remaining dripping, dredge flour very lightly over the joint, and baste with a very little fresh butter, which will not injure the gravy in the pan, but give a delicate froth to the meat. To the gravy now flowing from the meat, the best addition is a teacupful of boiling water. (See Gravies.)
With a clear strong fire (and meat cannot be well roasted without a strong fire), time allowed for gradual cooking, a cook may ensure for her roasts that fine pale brown colour, to produce which is esteemed one of the greatest proofs of a cook's skill.
