Lay upon the grill of your covered roaster, dash a cupful of boiling water over it, cover closely and set in a hot oven for fifteen minutes, after which draw the heat, or change the oven, rub all over with butter, and roast eighteen minutes to the pound. If you use the covered roaster, turn twice while cooking and baste four times. It must be thoroughly done. Half an hour before taking the meat up, dip out a cupful of gravy, set in cold water to throw up the grease; skim carefully; add half a cupful of strained cooked tomatoes and boil fast ten minutes before thickening with browned flour and seasoning with pepper and salt.

Fifteen minutes before serving, rub the meat over with butter, pepper and salt, dredge with flour and set on the upper grating of the oven to brown.