ittle while.

ROAST HARE. After it is skinned, let it be extremely well washed, and
then soaked an hour or two in water. If an old hare, lard it, which will
make it tender, as also will letting it lie in vinegar. But if put into
vinegar, it should be very carefully washed in water afterwards. Make a
stuffing of the liver, with an anchovy, some fat bacon, a little suet,
all finely minced; adding pepper, salt, nutmeg, a little onion, some
sweet herbs, crumbs of bread, and an egg to bind it all. Then put the
stuffing, a pretty large one, into the belly of the hare, and sew it up.
Baste it well with milk till half done, and afterwards with butter. If
the blood has settled in the neck, soaking the part in warm water, and
putting it to the fire, will remove it, especially if the skin be nicked
a little with a small knife to let it out. The hare should be kept at a
distance from the fire at first. Serve it up with a fine froth, some
melted butter, currant-jelly sauce, and a rich gravy in the dish. The
ears being reckoned a dainty, should be nicely cleaned and singed. For
the manner of trussing a hare or rabbit, see Plate.

ROAST HEART. Take some suet, parsley, and sweet marjoram, chopped fine.
Add some bread crumbs, grated lemon peel, pepper, salt, mustard, and an
egg. Mix these into a paste, and stuff the heart with it. Whether baked
or roasted, serve it up with gravy and melted butter. Baking is best, if
it be done carefully, as it will be more regularly done than it can be
by roasting. Calf's or bullock's heart are both dressed in the same way.

ROAST LAMB. Lay the joint down to a good clear fire, that will want
little stirring; then baste it with butter, and dust on a little flour;
after that, baste it with what falls from it; and a little before you
take it up baste it again with butter, and sprinkle on a little salt.

ROAST LARKS. Put a dozen larks on a skewer, and tie both ends of the
skewer to the spit. Dredge and baste them, and let them roast ten
minutes. Take the crumb of a penny loaf, grate it, and put it into a
fryingpan, with a little bit of butter. Shake it over a gentle fire till
it becomes brown; lay it between the birds on a dish, and pour melted
butter over it.

ROAST LEG OF PORK. Choose a small leg of fine young pork, cut a slit in
the knuckle with a sharp knife, fill the space with chopped sage and
onion, mixed together with a little pepper and salt. When half roasted,
score the skin in slice