Make sure that you have a firm, fat, clear-colored piece of meat. The choice roast is the tip of the sirloin (last end of the hind quarter). The second choice is a cut along the rump. Tenderloin is too insipid for roasting, and round is juicy, but tough. Have a solid fire that will last 15 minutes at least. Dust the meat well with salt and pepper and just enough flour to dry the surface. Have the oven as hot as you can get it until the surface of the meat is seared; then lessen the heat. Have a rack in your roasting-pan to prevent the meat from touching the bottom. Have a little extra fat for basting. Do not put any water in the pan. Twelve minutes to the pound will cook the meat, with ten minutes extra for bones, unless desired very well done.

Miss Clark