. Snipes and land rails are dressed exactly in the same
manner as woodcocks, but only require a shorter time in roasting.

ROAST STURGEON. Put the fish on a lark spit, then tie it on a large
spit, and baste it constantly with butter. Serve it with a good gravy,
an anchovy, a squeeze of Seville orange or lemon, and a glass of
sherry.--Another way is, to put into a stewpan a piece of butter rolled
in flour, with four cloves, a bunch of sweet herbs, two onions, pepper
and salt, half a pint of water, and a glass of vinegar. Stir it over
the fire till hot, then let it become lukewarm, and steep the fish in it
an hour or two. Butter a paper well, tie it round, and roast it without
letting the spit run through. Serve it with sorrel and anchovy sauce.

ROAST SWEETBREADS. Parboil two large ones, and then roast them in a
Dutch oven. Use gravy sauce, or plain butter, with mushroom ketchup.

ROAST TONGUE. After well cleaning a neat's tongue, salt it for three
days with common salt and saltpetre. This makes an excellent dish, with
the addition of a young udder, having some fat to it, and boiled till
tolerably tender. Then tie the thick part of one to the thin part of the
other, and roast the tongue and udder together. A few cloves should be
stuck in the udder. Serve them with good gravy, and currant-jelly sauce.
Some people like neats' tongues cured with the root, in which case they
look much larger; but otherwise the root must be cut off close to the
gullet, next to the tongue, but without taking away the fat under the
tongue. The root must be soaked in salt and water, and extremely well
cleaned, before it is dressed; and the tongue should be laid in salt a
day and a night before it is pickled.

ROAST TURKEY. The sinews of the leg should be drawn, whichever way it is
dressed. The head should be twisted under the wing; and in drawing it,
take care not to tear the liver, nor let the gall touch it. Put a
stuffing of sausage meat; or if sausages are to be served in the dish, a
bread stuffing. As this makes a large addition to the size of the fowl,
observe that the heat of the fire is constantly to that part, for the
breast is often not done enough. A little strip of paper should be put
on the bone, to prevent its being scorched while the other parts are
roasting. Baste it well, and froth it up. Serve with gravy in the dish,
and plenty of bread sauce in a sauce tureen. Add a few crumbs and a
beaten egg to the stuffing of sausa