Roasting, by causing the contraction of the cellular substance which
contains the fat, expels more fat than boiling. The free escape of
watery particles in the form of vapour, so necessary to produce
flavour, must be regulated by frequent basting with the fat which has
exuded from the meat, combined with a little salt and water--otherwise
the meat would burn, and become hard and tasteless. A brisk fire at
first will, by charring the outside, prevent the heat from
penetrating, and therefore should only be employed when the meat is
half roasted.