Roasting

Ingredients

• salt
• water
• flour
• butter

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat your oven to 400°F (200°C).

2. Put a little salt and water in the dripping pan and baste the meat.

3. When the meat is dry, dredge it well with flour and baste with fresh butter.

4. For small cuts, use a brisk fire; for large joints, ensure a strong fire.

5. When the meat is half done, move the dripping pan and stir to maintain a clear fire.

6. If roasting beef, cover the top with paper and baste frequently, sprinkling salt on it.

7. When smoke rises, remove the paper, baste well, and dredge with flour to create a frothy appearance.

8. For mutton or lamb, raise and skewer the skin, then remove it near the end of cooking to baste and flour.