Keep two or three ribs of beef till quite tender, take out the bones,
and skewer the meat as round as possible, like a fillet of veal. Some
cooks egg it, and sprinkle it with veal stuffing before rolling it. As
the meat is in a solid mass, it will require more time at the fire
than ribs of beef with the bones: a piece of ten or twelve pounds
weight will not be well and thoroughly roasted in less than four and a
half or five hours. For the first half-hour it should not be less than
twelve inches from the fire, that it may get gradually warm to the
centre; the last half-hour before it is finished, sprinkle a little
salt over it, and, if you like, flour it, to froth it.