"When an object is placed on the spit according to directions, remember that it cannot be basted too often.

The time necessary for roasting a piece of meat or any thing else, depends as much upon the fire as upon the nature of the meat. Meat especially requires to be placed very near the fire at first, and then put back by degrees.

There is nearly as much difference between roasted and baked meat as there is between broiled and fried meat.

It is generally admitted here, that English roast-beef is so superior to American roast-beef that it cannot be compared to it. It is not in the quality of the meat that the difference lies, but in the process of cooking.

Meat cannot be roasted in an oven, be it in an ordinary or in a patented one.

That peculiar flavor in roasted meat is produced by the air coming constantly in contact with the heated meat while revolving on the spit.

Cold roasted meat, when desired to be served warm, is enveloped in buttered paper and placed on the spit just long enough to warm it.