he brains, and
dry it well with a cloth. Make a seasoning of pepper, salt, nutmeg, and
cloves; add a slice of bacon finely minced, and some grated bread. Strew
the seasoning over the head, roll it up, skewer and tie it close with
tape. Roast and baste it with butter. Make veal gravy thickened with
butter rolled in flour, and garnish the edge of the dish with fried
brains.

ROAST CALF'S LIVER. Cut a hole in the liver, and stuff it with crumbs of
bread, mixed with chopped onions and herbs, salt, pepper, butter, and an
egg. Sew up the liver, wrap it up in a veal caul, and roast it. Serve it
up with brown gravy, and currant jelly.

ROAST CHEESE. Grate three ounces of fat Cheshire cheese, mix it with the
yolks of two eggs, four ounces of grated bread, and three ounces of
butter. Beat the whole well in a mortar, with a dessert-spoonful of
mustard, and a little salt and pepper. Toast some bread, cut it into
proper pieces, lay the above paste thick upon them, and lay them into a
Dutch oven covered with a dish till they are hot through. Remove the
dish, to let the paste brown a little, and serve it up as hot as
possible, immediately after dinner.

ROAST CHICKENS. Being cleaned and trussed, put them down to a good fire.
Singe them, dust them with flour, and baste them well with butter. Make
gravy of their necks and gizzards, or of beef. Strain the gravy, and
pour it into the dish, adding parsley and butter, or egg sauce.

ROAST COLLARED BEEF. Take out the inside meat from a sirloin of beef,
sprinkle it with vinegar, and let it hang till the next day. Prepare a
stuffing as for a hare, put this at one end of the meat, roll the rest
round it, bind it very close, and roast it gently for an hour and three
quarters, or a little more or less, proportioned to the thickness. Serve
it up with gravy the same as for hare, and with currant jelly.

ROAST COLLARED MUTTON. If a loin of mutton has been collared, take off
the fat from the upper side, and the meat from the under side. Bone the
joint, season it with pepper and salt, and some shalot or sweet herbs,
chopped very small. Let it be rolled up very tight, well tied round, and
roasted gently. About an hour and a half will do it. While this is
roasting, half boil the meat taken from the under side, then mince it
small, put it into half a pint of gravy; and against the time that the
mutton is ready, heat this and pour it into the dish when it is served
up.

ROAST COLLARED P