Roasting is one of the oldest methods of cooking on record, and still
remains the favorite form of cooking joints of meat or birds. The
success of every method of cooking depends largely upon the correct
management of the fire. In roasting, this is particularly the case,
as a clear, brisk and yet steady fire is needed. To roast a joint it
should be placed before great heat for the first ten minutes and then
allowed to cook more slowly. The great heat hardens the outside of the
meat and keeps in the juices. If allowed to cook quickly all the time
the meat is likely to be tough. The fire should be bright and clear.
The joint should be basted about every ten minutes, as this helps to
cook it, keeps it juicy and improves the flavor. The time allowed
is fifteen minutes for every pound, twenty minutes over for beef and
mutton; for veal and pork twenty minutes for every pound and thirty
minutes over.