Prepare and season meat as desired. Dredge with flour. Place on rack in dripping pan, with two or three tablespoons of fat, in a hot oven, that the surface may be quickly seared, thus preventing escape of its juice. Reduce the heat and baste every ten minutes with the fat that has fried out. When meat is about half done, turn it over dredge with flour, finish browning. If necessary, add a small quantity of water. Allow fifteen to twenty minutes for each pound of meat.
Three pounds is the smallest roast practicable.