When in a hurry, cut a iy2 or 2 inch portion from the saddle or other tender part, break up the fiber by pounding, unless the animal was young, and divide the meat into several small fragments. Impale one of these on a sharpened stick, salt and pepper it, plunge it for a moment into a clear bright flame, then toast it slowly over the embers. Salt, in this case, is glazed on the surface and cannot draw the juice. While eating one bit, toast another.
Pin thin slices of pork or bacon over the roast. Put a little water in the bake-pan, lay the meat in, and set the baker before the fire. Baste occasionally. When the front is done, reverse the pan. Make gravy from the drippings.