s, but do not cut deeper than the outer rind. Eat
it with potatoes and apple sauce.

ROAST LOBSTER. When the lobster is half boiled, take it out of the
water; and while hot, rub it with butter, and lay it before the fire.
Continue basting it with butter till it has a fine froth.

ROAST MUTTON AND LAMB. These require to be well roasted, before a quick
clear fire. A small fore quarter of lamb will take an hour and a half.
Baste the joint as soon as it is laid down, and sprinkle on a little
salt. When nearly done, dredge it with flour. In dressing a loin or
saddle of mutton, the skin must be loosened, and then skewered on; but
it should be removed before the meat is done, and the joint basted and
made to froth up. When a fore quarter is sent to table, the shoulder may
be taken off, the ribs a little seasoned with pepper and salt, and a
lemon squeezed over them. Serve up the joint with vegetables and mint
sauce. For a breast of mutton, make a savoury forcemeat, if the bones
are taken out, and wash it over with egg. Spread the forcemeat upon it,
roll it up, bind it with packthread, and serve it up with gravy sauce.
Or roast it with the bones in, without the forcemeat.

ROAST ONIONS. They should be roasted with all the skins on. They eat
well alone, with only salt and cold butter; or with beet root, or roast
potatoes.

ROAST PHEASANTS. Dust them with flour, baste them often with butter, and
keep them at a good distance from the fire. Make the gravy of a scrag of
mutton, a tea-spoonful of lemon pickle, a large spoonful of ketchup, and
the same of browning. Strain it, and put a little of it into the dish.
Serve them up with bread sauce in a basin, and fix one of the principal
feathers of the pheasant in its tail. A good fire will roast them in
half an hour. Guinea and pea fowls eat much like pheasants, and are to
be dressed in the same way.

ROAST PARTRIDGES. Partridges will take full twenty minutes. Before they
are quite done, dredge them with flour, and baste them with fresh
butter; let them go to table with a fine froth, and gravy sauce in the
dish, and bread sauce in a tureen. The bread sauce should be made as
follows. Take a good piece of stale bread, and put it into a pint of
water, with some whole pepper, a blade of mace, and a bit of onion: let
it boil till the bread is soft; then take out the spice and onion; pour
out the water, and beat the bread with a spoon till it is like pap; put
in a good piece of