Roast Beef with Horseradish Sauce

Neatly trim the meat according to the joint, skewer it, tie it up, rub it all over with dripping, and tie a well-greased paper round it, put the joint to roast, not too close to the fire; the distance must depend upon the range and the briskness of the fire; keep it well basted during the roasting, and allow about twenty minutes for each pound of meat; half an hour before the meat is done remov