veal, roll it up like collared eel, and
tie it up in a cloth. Boil it an hour and a half, and when done enough,
cut it into slices. Prepare a rich gravy, a little thickened, and pour
over the steaks.

ROMAN CEMENT. To make a mortar for outside plastering, or brick-work, or
to line reservoirs, so as no water can penetrate it, mix together
eighty-four pounds of drifted sand, twelve pounds of unslaked lime, and
four pounds of the poorest cheese grated through an iron grater. When
well mixed, add enough hot water, not boiling, to make it into a proper
consistence for plastering, such a quantity of the above as is wanted.
It requires very good and quick working. One hod of this mortar will go
a great way, as it is to be laid on in a thin smooth coat, without the
least space being left uncovered. The wall or lath work should be first
covered with common hair mortar well dried. Suffolk cheese will be found
to make the best cement.

ROOK PIE. Skin and draw some young rooks, cut out the backbones, and
season with pepper and salt. Lay them in a dish with a little water,
strew some bits of butter over them, cover the dish with a thick crust,
and bake it well.

ROSE WATER. When the roses are full blown, pick off the leaves
carefully, and allow a peck of them to a quart of water. Put them in a
cold still over a slow fire, and distil it very gradually. Bottle the
water, and cork it up in two or three days.

ROT IN SHEEP. When sheep are newly brought in, it will preserve their
health to give them a table-spoonful of the juice of rue leaves, mixed
with a little salt. If they are in danger of the rot, this mixture may
be repeated every week or oftener, as the case requires.

ROUND OF BEEF. Cut out the bone first, then skewer and tie up the beef
to make it quite round. Salt it carefully, and moisten it with the
pickle for eight or ten days. It may be stuffed with parsley, if
approved; in which case the holes to admit the parsley must be made with
a sharp-pointed knife, and the parsley coarsely cut and stuffed in
tight. When dressed it should be carefully skimmed as soon as it boils,
and afterwards kept boiling very gently.

ROUT CAKES. To make rout drop-cakes, mix two pounds of flour with one
pound of butter, one pound of sugar, and one pound of currants, cleaned
and dried. Moisten it into a stiff paste with two eggs, a large spoonful
of orange-flower water, as much rose water, sweet wine, and brandy. Drop
the paste on