The tender loin and first and second cuts off the rack are the best
roasting pieces--the third and fourth cuts are good. When the meat is
put to the fire, a little salt should be sprinkled on it, and the bony
side turned towards the fire first. When the bones get well heated
through, turn the meat, and keep a brisk fire--baste it frequently while
roasting. There should be a little water put into the dripping pan when
the meat is put down to roast. If it is a thick piece, allow fifteen
minutes to each pound to roast it in--if thin, less time will be
required.