parboil it first, and take off the skin; lay it down to a good clear
fire; baste it with butter, then shred some sage fine, and mix it with
pepper, salt, nutmeg, and bread crumbs; strew this over it the time it
is roasting; baste it again with butter, just before you take it up,
that it may be of a fine brown, and have a good froth; send up some good
gravy in the dish; a griskin roasted in this manner eats finely.

ROAST PORKER'S HEAD. Clean it well, put bread and sage into it as for a
young pig, sew it up tight, and put it on a hanging jack. Roast it in
the same manner as a pig, and serve it up the same.

ROAST POTATOES. Half boil them first, then take off the thin peel, and
roast them of a beautiful brown.

ROAST PULLET. To roast a small hen turkey or a pullet with batter, the
bird must first be boned, and filled with forcemeat or stuffing. Then
paper it round, and lay it down to roast. When nearly half done, drop
off the paper, and baste the bird with a very smooth light batter. When
the first basting is dry, baste it again, and repeat this till the bird
is nicely crusted over, and sufficiently done. It will require ten
minutes or a quarter of an hour longer roasting than a bird of the same
size in the common way, on account of its being stuffed with forcemeat.
Serve it up with white gravy, or mushroom sauce.

ROAST QUAILS. Quails may be dressed and served up like woodcocks; or
dressed with the insides stuffed with sweet herbs and beef suet chopped
fine, and mixed with a little spice. They must roast rather a shorter
time than woodcocks.

ROAST RUMP OF BEEF. Let it lie in salt for two days, then wash it, and
soak it an hour in a quart of claret, and a pint of elder vinegar. Baste
it well with the liquor while roasting. Make a gravy of two beef palates
cut thin and boiled, and thickened with burnt butter. Add to it
mushrooms and oysters, and serve it up hot.

ROAST SIRLOIN. When a sirloin of beef is about three parts roasted, take
out the meat from the under side, and mince it nicely. Season it with
pepper and salt, and some shalot chopped very small. By the time the
beef is roasted, heat this with gravy just sufficient to moisten it.
Dish up the beef with the upper side downwards, put the mince in the
inside, and strew it with bread crumbs ready prepared. Brown them of a
fine colour on a hot salamander over the fire, and then serve up the
beef with scraped horseradish laid round it.

ROAST SNIPES