A piece of sirloin of beef, in order to have any chance of perfection when cooked, should not weigh less than sixteen pounds; it will take about two hours and a half to roast it, before a good fire: it must be kept at a distance of eighteen inches from the grate. Baste frequently, with the fat placed in the dripping-pan; and a quarter of an hour before it is done, shake a little salt and some flour all over it; and when it is removed from the spit, and placed upon its dish, pour over some good gravy, or hot water and a little brown colouring; serve separately, some scraped horseradish, or else some horseradish sauce, No. 78; and in a separate dish, a piece of Yorkshire pudding, No. 292.