d, for eight and forty hours: have ready a
very fine stuffing, and bind it up tight. Roast it on a hanging spit,
baste it with a glass of port wine, the same quantity of vinegar, and a
tea-spoonful of pounded allspice. Larding it improves the flavour and
appearance: serve it with a rich gravy in the dish, with currant jelly
and melted butter in tureens. This article will be found very much to
resemble a hare.

ROLLED BREAST OF VEAL. Bone it, take off the thick skin and gristle, and
beat the meat with a rolling-pin. Season it with herbs chopped very
fine, mixed with salt, pepper, and mace. Roll the meat in some thick
slices of fine ham, or in two or three calves' tongues of a fine red,
first boiled an hour or two and peeled. Bind the meat up tight in a
cloth, and tie it round with tape. Simmer it over the fire for some
hours, in a small quantity of water, till it is quite tender. Lay it on
the dresser with a board and weight upon it till quite cold. Then take
off the tape, and pour over it the liquor, which must be boiled up twice
a week, or it will not keep. Pigs' or calves' feet boiled and taken from
the bones, may be put in or round the veal. The different colours placed
in layers look well when cut. Boiled yolks of eggs, beet root, grated
ham, and chopped parsley, may be laid in different parts to encrease the
variety, and improve the general appearance.

ROLLED LOIN OF MUTTON. Hang the joint up till tender, and then bone it.
Lay on a seasoning of pepper, allspice, mace, nutmeg, and a few cloves,
all in fine powder. Next day prepare a stuffing as for hare, beat the
meat with a rolling-pin, cover it with the stuffing, roll it up tight
and tie it. Half bake it in a slow oven, let it grow cold, take off the
fat, and put the gravy into a stewpan. Flour the meat, and put it in
likewise. Stew it till almost ready, and add a glass of port, an
anchovy, some ketchup, and a little lemon pickle. Serve it in the gravy,
and with jelly sauce. A few mushrooms are a great improvement; but if to
eat like hare, these must not be added, nor the lemon pickle.

ROLLED NECK OF PORK. Bone it first, then put over the inside a forcemeat
of chopped sage, a very few crumbs of bread, salt, pepper, and two or
three berries of allspice. Then roll the meat up very tight, place it at
a good distance from the fire, and roast it slowly.

ROLLED STEAKS. Cut a large steak from a round of beef, spread over it a
forcemeat, such as is made for