To Roast Meat

Directions

1. Have a bright and clear fire ; weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up ; flour the joint well, and sprinkle it with salt; let it roast quickly the first ten minutes, then put it farther from the fire, and let it cook more slowly, basting often ; flour occasionally.
2. When dishing up, pour the dripping out of the pan, and set it aside.
3. Add one pint or more of boiling water to the brown lumps under the dripping, and put it in the hottest part of the oven.
4. Pour this gravy over the meat and serve.