MEATS
To Roast Beef
The general rules are, to have a brisk hot fire, to be placed on a spit, to baste with salt and water, and one quarter of an hour to every pound of beef, tho’ tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest, and taste of this age.
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