TO ROAST BEEF.
Scrape till clean the fat, the lean, and the bones of the beef. If any soil remain on the bones, saw it off with a beef saw. It can be more thoroughly cleaned in this way than in any other. It spoils beef to wash it. Spit it and put it in a tin kitchen before the fire, with a half pint of water in the bottom of the kitchen; do not set it close to the fire at first, but bring it gradually nearer; turn, and baste it every few minutes. It should be cooked slowly. When nearly done, season with black and cayenne pepper and salt. The habit of dredging beef with flour is a very bad one. Flour is no improvement to beef. Ten pounds of beef will roast, before a good fire, in two hours. For the gravy, pour off the grease, add a little water, pepper and salt; send to table in a gravy boat. This receipt will answer for any part of the beef that is fit to roast. Garnish with horse-radish, grated. All roasts should be well skewered to the spit.