"Oh, yes! I should think every one does. Father says there is nothing like the roast beef of old England."
"English people generally like roast beef, I know," said Mrs. Herbert. "Indeed, they have been so accustomed to take pains with it, that now it is often said that English cooks roast well, if they do nothing else well."
"It seems to me that there is nothing to do in roasting meat," said Margaret. "The fire does all the work; we put the meat down to the fire, and in a little time we take it up, and it is done."
"But the right kind of fire for roasting is not always made up in any kitchen," said Mrs. Herbert. "The first thing which the cook who intends to roast has to see after is the fire; and she ought to make it ready quite an hour before she puts the meat down."
"Oh dear, what a trouble!" said Margaret.
"Please, ma'am, I know how to make up a fire for roasting," said Mary. "I have done it many a time for my aunt."
"Then tell us what you know about it," said Mrs. Herbert.
"The fire must be a good size, larger than the meat which is to be roasted before it. The cinders and dust must be cleared thoroughly away from the bottom of the range, the live hot coals must be pushed to the front, and the space at the back which is made empty must be filled up with knobbly pieces of coal packed closely together, though not so closely that the air cannot get through. The hearth must be swept up tidily, and the cinders, mixed with a little damped coal-dust, must be put at the back on the knobbly pieces of coal, and that is all."
"Very good indeed, Mary," said Mrs. Herbert, "you evidently know all about this part of the business."
"But I don't see the good," said Margaret. "Why do we not make up the fire when we are ready for it? It would last all the longer."