Roasting either meat or poultry requires more attention than boiling or stewing; it is very important to baste it frequently, and if the meat has been frozen, it should have time to thaw before cooking. Beef, veal, or mutton, that is roasted in a stove or oven requires more flour dredged on it than when cooked before the fire in a tin kitchen. There should be but little water in the dripping pan, as that steams the meat and prevents its browning; it is best to add more as the water evaporates, and where there is plenty of flour on the meat it incorporates with the gravy and it requires no thickening; add a little seasoning before you take up the gravy. Meat that has been hanging up some time should be roasted in preference to boiling, as the fire extracts any taste it may have acquired. To rub fresh meat with salt and pepper will prevent the flies from troubling it, and will make it keep longer.