Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

To Roast Beef

Season the beef with pepper and salt, and put it in the tin kitchen, well skewered to the spit, with a pint of water in the bottom: baste and turn it frequently, so that every part may have the fire. A very large piece of beef will take three hours to roast; when it is done, pour the gravy out into a skillet, let it boil, and thicken it with flour mixed with water; if it be too fat, skim off the top, which will be useful for other purposes.