with plenty of fine hot coals at the bottom.

The best apparatus for the purpose is the well-known roaster
frequently called a tin-kitchen.

Wash the meat in cold water, and then wipe it dry, and rub it with
salt. Take care not to run the spit through the best parts of it.
It is customary with some cooks to tie blank paper over the fat,
to prevent it from melting and wasting too fast.

Put it evenly into the roaster, and do not set it too near the
fire, lest the outside of the meat should be burned before the
inside is heated.

Put some nice beef-dripping or some lard into the pan or bottom of
the roaster, and as soon as it melts begin to baste the beef with
it; taking up the liquid with a long spoon, and pouring it over
the meat so as to let it trickle down again, into the pan. Repeat
this frequently while it is roasting; after a while you can baste
it with its own fat. Turn the spit often, so that the meat may be
equally done on all sides.

Once or twice draw back the roaster, and improve the fire by
clearing away the ashes, bringing forward the hot coals, and
putting on fresh fuel at the back. Should a coal fall into the
dripping-pan take it out immediately. An allowance of about twenty
minutes to each pound of meat is the time commonly given for
roasting; but this rule, like most others, admits of exceptions
according to circumstances. Also, some persons like their meat
very much done; others prefer it rare, as it is called. In summer,