Wipe with a clean cloth, but do not wash it. Dash a cupful of boiling water over it to sear the surface, dredge with flour to make a yet more impervious coating, and set upon the grating of your roaster. Cook fast for fifteen minutes, then change to a slower oven or draw off the heat by means of dampers. If you have a covered roaster (as you should have), there is no need of basting more than twice during the roasting; otherwise, baste every two minutes with the juice that drips from the meat. Roast ten minutes to the pound. Fifteen minutes before the meat is taken up, open the valve of the roaster, wash the meat over with butter, dredge with flour, and leave the valve open to brown the roast.

Serve with horse-radish sauce, or mustard, and as the red juice (the "dish-gravy") follows the carving knife, put a little upon each slice when laid upon a plate. It is no longer the custom upon well-served tables to send in made gravy with roast meat, and few educated palates tolerate it. Set the gravy from the pan aside in a bowl. The fat that forms upon the surface will make excellent dripping, and the lower stratum can be utilized in soup-stock.