The natural division of the meat will show where the silver side of the round is to be separated from the upper or tongue side, which is the proper part for roasting, and which will be found equally good and profitable for the purpose, if allowed to hang as long as it can be kept sweet before it is dressed. Care should be taken in dividing the meat, not to pierce the inner skin. The silver side, with the udder, if there should be one to the joint, may be pickled, spiced, or simply salted, and will be excellent either way. The outside fat should be drawn tightly round the remainder of the beef, which must be firmly skewered, or bound with tape, to keep it in form. It will require long roasting at a strong, steady fire, and should be kept constantly basted.
Obs.—We think that larding the beef quite through with large lardoons of firm fat, of udder, or of bacon, would be an improvement; and we ought also to observe, that unless it be delicate and of fine quality, it will not answer well for roasting.