meat will roast in a shorter time than in winter.

When the beef is nearly done, and the steam draws towards the
fire, remove the paper that has covered the fat part, sprinkle on
a little salt, and having basted the meat well with the dripping,
pour off nicely (through the spout of the roaster) all the liquid
fat from the top of the gravy.

Lastly, dredge the meat very lightly with a little flour, and
baste it with fresh butter. This will give it a delicate froth. To
the gravy that is now running from the meat add nothing but a tea-cup
of boiling water. Skim it, and send it to table in a boat.
Serve up with the beef in a small deep plate, scraped horseradish
moistened with vinegar.

Fat meat requires more roasting than lean, and meat that has been
frozen will take nearly double the usual time.

Basting the meat continually with flour and water is a bad
practice, as it gives it a coddled parboiled appearance, and
diminishes the flavour.

These directions for roasting beef will apply equally to mutton.

Pickles are generally eaten with roast beef. French mustard is an
excellent condiment for it. In carving begin by cutting a slice
from the side.


TO SAVE BEEF-DRIPPING.