_i.e._ the two loins, of ten or eleven pounds--two hours and a half.
It is the business of the butcher to take off the skin and skewer it
on again, to defend the meat from extreme heat, and preserve its
succulence. If this is neglected, tie a sheet of paper over it; baste
the strings you tie it on with directly, or they will burn. About a
quarter of an hour before you think it will be done, take off the skin
or paper, that it may get a pale brown colour, and then baste it, and
flour it lightly to froth it.