Note on the Kinds of Roast

Although roasts are easy dishes, it is fitting that what has already been explained be followed, except that concerning the "covering." Take meat of a young, plump animal and cut it with a knife in thin fillets, so that the meat is mixed with fat, without bones, from the tender parts, meat from the shoulder or hip or similar things. Place it in a dish and pour on it whatever is needed of murri naqî ', vinegar, thyme, pepper, pounded garlic and a little oil; beat everything and coat the fillets with this; then order them on a spit, not placing the ones between the others, so that the fire reaches them, and turn them on the spit on a charcoal fire, turning continuously, until they are cooked and browned. Baste with this sauce, being careful until done; then sprinkle with this sauce or made mustard, already prepared, and use. This strengthens and increases the blood, but is difficult to digest and slow to go down.