1. Stand your roast on two or three thin slices of bacon—not too fat.

2. On the top of the roast lay three or four thin slices of

lemon—particularly if you like the “outside cut.”

3. If your steak looks a bit fresh rub with lemon juice (both sides)

and allow to stand several hours before broiling or frying. Don’t be

frightened if it turns a bit black—be glad.