"A quarter of an hour to the pound and a quarter of an hour over. Cook is now going to put down the dripping-tin and screen for us. I should like you to watch her and then try to remember what is necessary. Do you notice that she puts a large slice of dripping into the pan first thing?"
"What is that for?" said Margaret. "I thought the dripping dropped from the fat."
"So it will in a little time, but we want some hot fat to baste the meat with immediately. If we put a slice in the tin a few minutes before the meat is hung on the hook, the fat will melt and be ready for our purpose. Never wash the meat before roasting it. If you do, it will not brown properly, and the juices will be drawn out. Some cooks are very particular to wash meat, and they say that it is dirty not to do so, for we never know by whom meat has been handled. For my part I never feel uneasy about meat which has been bought of a good butcher. If I had any doubt on the subject I should wipe it well, but not wash it."
"The dripping is quite melted now, mother. Shall we hang the meat on the hook, and wind up the jack?" said Margaret.
"Yes, dear; wind the jack before you put the meat up. In hanging the meat recollect to put the thickest part downwards, because the heat of the fire will be greatest at the bottom. Be careful, too, to pass the hook through a secure place where there is little juice, for the flesh will give way with cooking, and if you do not provide for this your joint may fall into the pan. Do you recollect that when we were boiling meat we first plunged the meat into boiling water to harden the albumen on the outside so as to make a case to keep in the juices."
"We cannot do that now, though," said Mary.
"We can do something of the same sort. If we put the meat close to the fire and baste it with hot fat for a few minutes at the beginning we shall harden the outside. Then we may draw it back and roast it more slowly till done. Above all things, however, we must be careful to baste it well. Stand at one side of the fire, take the fat up carefully with the basting-spoon, and pour it over the lean part of the meat. The basting-spoon will not become too hot if you put it in a plate by the side, not in the tin. If you baste the meat well, it will not shrink or become dry and hard, it will be juicy and savoury, and it will be a good rich brown colour."
"How quickly the fat melts!" said Mary. "There is plenty of dripping in the pan now."
"We will pour a little of the dripping away shortly, for we want to have it a good colour," said Mrs. Herbert. "If we let it remain too long before the fire it will be burnt and discoloured."
Very patiently and for a long time the little girls basted the roasting joint, and at last they were rewarded by seeing it take a rich brown colour.