ORK. When a neck of pork has been collared, and is
intended for roasting, the bones must be taken out. Strew the inside
with bread crumbs, chopped sage, a very little pounded allspice, some
pepper and salt, all mixed together. Roll it up very close, bind it
tight, and roast it gently. An hour and a half or little more, according
to the thickness, will roast it enough. A loin of pork with the fat and
kidney taken out and boned, and a forehand of pork boned, are very nice
dressed in the same way.

ROAST DUCK. If two are dressed, let one of them be unseasoned, in order
to suit the company. Stuff the other with sage and onion, a
dessert-spoonful of crumbs, a bit of butter, with pepper and salt. Serve
them up with a fine gravy.

ROAST EEL. Take a good large silver eel, draw and skin it, and cut it in
pieces of four inches long. Spit them crossways on a small spit, with
bay leaves, or large sage leaves between each piece. When roasted, serve
up the fish with butter beaten with orange or lemon juice, and some
grated nutmeg. Or serve it with venison sauce, and dredge it with
pounded carraway seeds, cinnamon, or grated bread.

ROAST FOWL. A large barn-door fowl, well hung, should be stuffed in the
crop with sausage meat. The head should be turned under the wing, as a
turkey. Serve with gravy in the dish, and bread sauce. Roast fowl in
general may be garnished with sausages, or scalded parsley. Egg sauce or
bread sauce are equally proper.

ROAST GOOSE. After the fowl is picked, the plugs of the feathers pulled
out, and the hairs carefully singed, let it be well washed and dried.
Put in a seasoning of shred onion and sage, pepper and salt. Fasten it
tight at the neck and rump, and then roast it. Put it first at a
distance from the fire, and by degrees draw it nearer, and baste it
well. A slip of paper should be skewered on the breast-bone; when the
breast is rising, take off the paper, and be careful to serve it before
the breast falls, or it will be spoiled by coming flat to the table.
Send up a good gravy in the dish, with apple and gravy sauce. For a
green goose, gooseberry sauce.

ROAST GRISKIN. Put a piece of pork griskin into a stewpan, with very
little more water than will just cover it. Let it boil gradually, and
when it has fairly boiled up, take it out. Rub it over with a piece of
butter, strew it with a little chopped sage and a few bread crumbs, and
roast it in a Dutch oven. It will require doing but a l