Beef

If Beef, be sure to Paper the Top, and baste it well all the Time it is roasting, and throw a Handful of Salt on it. When you see the Smoke draw to the Fire, it is near enough; then take off the Paper, baste it well, and drudge it with a little Flour to make a fine Froth. (Never salt your roast Meat before you lay it to the Fire, for that draws out all the Gravy. If you would keep it a few Days before you dress it, dry it very well with a clean Cloth, then flour it all over, and hang it where the Air will come to it; but be sure always to mind that there is no damp Place about it, if there is you must dry it well with a Cloth.) Take up your Meat, and garnish your Dish with nothing but Horse-raddish.