6 to 8
By Bill Neal
A paste was often employed by English cooks who mastered fine roasting of large cuts and joints of meat. Southern cooks inherited the method and, typically, provided a more piquant seasoning.
Two hours (or more) before cooking, remove the roast from the refrigerator. Trim away excess fat, leaving a ⅛ inch (⅓ cm) covering over the main part of the meat. Dice—very finely—enough of the fat