rough a colander; you may add to this a little very finely
minced onion: sprinkle it with this when it is almost roasted. Put half
a pint of made gravy into the dish, and goose stuffing (No. 378) under
the knuckle skin; or garnish the dish with balls of it fried or boiled.

_The Griskin_,--(No. 52.)

Of seven or eight pounds, may be dressed in the same manner. It will
take an hour and a half roasting.

_A Bacon Spare-Rib_,--(No. 53.)

Usually weighs about eight or nine pounds, and will take from two to
three hours to roast it thoroughly; not exactly according to its weight,
but the thickness of the meat upon it, which varies very much. Lay the
thick end nearest to the fire.

A proper bald spare-rib of eight pounds weight (so called because almost
all the meat is pared off), with a steady fire, will be done in an hour
and a quarter. There is so little meat on a bald spare-rib, that if you
have a large, fierce fire, it will be burned before it is warm through.
Joint it nicely, and crack the ribs across as you do ribs of lamb.

When you put it down to roast, dust on some flour, and baste it with a
little butter; dry a dozen sage leaves, and rub them through a
hair-sieve, and put them into the top of a pepper-box; and about a
quarter of an hour before the meat is done, baste it with butter; dust
the pulverized sage, or the savoury powder in No. 51; or sprinkle with
duck stuffing (No. 61).

_Obs._--Make it a general rule never to pour gravy over any thing that
is roasted; by so doing, the dredging, &c. is washed off, and it eats
insipid.

Some people carve a spare-rib by cutting out in slices the thick part at
the bottom of the bones. When this meat is cut away, the bones may be
easily separated, and are esteemed very sweet picking.

Apple sauce (No. 304), mashed potatoes (No. 106), and good mustard (No.
370,) are indispensable.

_Loin_,--(No. 54.)

Of five pounds, must be kept at a good distance from the fire on account
of the crackling, and will take about two hours; if very fat, half an
hour longer.

Stuff it with duck stuffing (No. 378). Score the skin in stripes, about
a quarter of an inch apart, and rub it with salad oil, as directed in
No. 50. You may sprinkle over it some of the savoury powder recommended
for the mock goose (No. 51).

_A Chine._--(No. 55.)

If parted down the back-bone so as to have but one side, a good fire
will roast it in two hours; if not parted, three hours.

N.B. Chi