All rough bits should have been trimmed off, and a joint of eight or ten pounds rubbed with a tablespoonful of salt.

Dredge thickly with flour, and let it brown on the meat before basting it, which must be done as often as once in fifteen minutes.

Pepper lightly.

If the water in the pan dries away, add enough to have a pint for gravy in the end.

Dredge with flour at least twice, as this makes a crisp and relishable outer crust.