keep it hot in a dish,
dust flour into the butter it was fried in, till it is thick and brown.
Keep it stirring that it may not burn; pour in half a pint of red wine,
and a quarter of a pound of powdered sugar: stir it and let it boil to a
proper thickness. Squeeze in the juice of a lemon, take off the scum
very clean, and pour it over your venison, then send it to table.

ROAST WHEAT-EARS. These birds should be spitted sideways, with a vine
leaf between each. Baste them with butter, and cover them with bread
crumbs while roasting. Ten or twelve minutes will do them. Serve them up
with fried bread crumbs in the dish, and gravy in a tureen.

ROAST WILD DUCK. A wild duck or a widgeon will require twenty or
twenty-five minutes roasting, according to the size. A teal, from
fifteen to twenty minutes; and other birds of this kind, in proportion
to their size, a longer or a shorter time. Serve them up with gravy, and
lemons cut in quarters, to be used at pleasure.

ROAST WOODCOCKS. Whether for woodcocks or snipes, put a toast of fine
bread under the birds while at the fire; and as they are not to be drawn
before they are spitted, let the tail drop on the toast while roasting,
and baste them with butter. When done, lay the birds on the toast in a
dish, and send it warm to the table. A woodcock takes twenty minutes
roasting, and a snipe fifteen.

ROBERT SAUCE. Put an ounce of butter into a pint stewpan, and when
melted, add to it half an ounce of onion minced very fine. Turn it with
a wooden spoon till it takes a light brown colour, and then stir into it
a table-spoonful of flour, a table-spoonful of mushroom ketchup, the
like quantity of port wine, half a pint of weak broth, and half a
tea-spoonful of pepper and salt mixed together. Give them a boil, then
add a tea-spoonful of mustard, the juice of half a lemon, and one or two
tea-spoonfuls of vinegar, basil, taragon, or burnet vinegar. This sauce
is in high repute, and is adapted for roast pork or roast goose.

ROLLS. Warm an ounce of butter in half a pint of milk, put to it a
spoonful or more of small beer yeast, and a little salt. Mix in two
pounds of flour, let it rise an hour, and knead it well. Make the paste
into seven rolls, and bake them in a quick oven. If a little saffron,
boiled in half a tea-cupful of milk, be added, it will be a great
improvement.

ROLLED BEEF. Soak the inside of a large sirloin in a glass of port wine
and a glass of vinegar mixe