Our roasted meats are really baked meats; but ovens are now so well made and ventilated, that there is little difference of flavor in the two processes.
Allow ten minutes to the pound if the meat is liked rare, and from twelve to fifteen, if well done. It is always better to place the meat on a trivet or stand made to fit easily in the roasting-pan, so that it may not become sodden in the water used for gravy. Put into a hot oven, that the surface may soon sear over and hold in the juices, enough of which will escape for the gravy. All rough bits should have been trimmed off, and a joint of eight or ten pounds rubbed with a tablespoonful of salt. Dredge thickly with flour, and let it brown on the meat before basting it, which must be done as often as once in fifteen minutes. Pepper lightly. If the water in the pan dries away, add enough to have a pint for gravy in the end. Dredge with flour at least twice, as this makes a crisp and relishable outer crust. Take up the meat, when done, on a hot platter. Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom. If there is much fat, pour it carefully off. If the dredging has been well managed while roasting, the gravy will be thick enough. If not, stir a teaspoonful of browned flour smooth in cold water, and add. Should the gravy be too light, color with a teaspoonful of caramel, and taste to see that the seasoning is right.
Mutton requires fifteen minutes to the pound, unless preferred rare, in which case ten will be sufficient. If a tin kitchen is used, fifteen minutes for beef, and twenty for mutton, will be needed.