Roasting
Wipe meat with damp cloth. Trim and tie into shape if necessary. In bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan; sprinkle with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a few spoons boiling water. Roast from 10 to 15 minutes for each pound of meat, in proportion as it is desired rare or well done.