3608. The other pieces of the animal are best salted and boiled; or if used fresh, stewed or in soups. Beef should rarely be fried.
3609. Roasting beef.—Ten pounds of beef require from two hours to two hours and a-half roasting, eighteen inches from a good clear fire.
3610. Six pounds require one hour and a-quarter to one hour and a-half, fourteen inches from a good clear fire.
3611. Three ribs of beef, boned and rolled, tied round with paper, will require two hours and a-half, eighteen inches from the fire; baste once only.
3612. The first three ribs of fifteen or twenty pounds, will take three hours or three and a-half; the fourth and fifth ribs will take as long, managed in the same way as the sirloin. Paper the fat and the thin part, or it will be done too much before the thick part is done enough.