ROAST FOWL. A large barn-door fowl, well hung, should be stuffed in the crop with sausage meat. The head should be turned under the wing, as a turkey. Serve with gravy in the dish, and bread sauce. Roast fowl in general may be garnished with sausages, or scalded parsley. Egg sauce or bread sauce are equally proper.
ROAST GOOSE. After the fowl is picked, the plugs of the feathers pulled out, and the hairs carefully singed, let it be well washed and dried. Put in a seasoning of shred onion and sage, pepper and salt. Fasten it tight at the neck and rump, and then roast it. Put it first at a distance from the fire, and by degrees draw it nearer, and baste it well. A slip of paper should be skewered on the breast-bone; when the breast is rising, take off the paper, and be careful to serve it before the breast falls, or it will be spoiled by coming flat to the table. Send up a good gravy in the dish, with apple and gravy sauce. For a green goose, gooseberry sauce.
ROAST GRISKIN. Put a piece of pork griskin into a stewpan, with very little more water than will just cover it. Let it boil gradually, and when it has fairly boiled up, take it out. Rub it over with a piece of butter, strew it with a little chopped sage and a few bread crumbs, and roast it in a Dutch oven. It will require doing but a little while.
ROAST HARE. After it is skinned, let it be extremely well washed, and then soaked an hour or two in water. If an old hare, lard it, which will make it tender, as also will letting it lie in vinegar. But if put into vinegar, it should be very carefully washed in water afterwards. Make a stuffing of the liver, with an anchovy, some fat bacon, a little suet, all finely minced; adding pepper, salt, nutmeg, a little onion, some sweet herbs, crumbs of bread, and an egg to bind it all. Then put the stuffing, a pretty large one, into the belly of the hare, and sew it up. Baste it well with milk till half done, and afterwards with butter. If the blood has settled in the neck, soaking the part in warm water, and putting it to the fire, will remove it, especially if the skin be nicked a little with a small knife to let it out. The hare should be kept at a distance from the fire at first. Serve it up with a fine froth, some melted butter, currant-jelly sauce, and a rich gravy in the dish. The ears being reckoned a dainty, should be nicely cleaned and singed. For the manner of trussing a hare or rabbit, see [Plate].
ROAST HEART. Take some suet, parsley, and sweet marjoram, chopped fine. Add some bread crumbs, grated lemon peel, pepper, salt, mustard, and an egg. Mix these into a paste, and stuff the heart with it. Whether baked or roasted, serve it up with gravy and melted butter. Baking is best, if it be done carefully, as it will be more regularly done than it can be by roasting. Calf's or bullock's heart are both dressed in the same way.
ROAST LAMB. Lay the joint down to a good clear fire, that will want little stirring; then baste it with butter, and dust on a little flour; after that, baste it with what falls from it; and a little before you take it up baste it again with butter, and sprinkle on a little salt.
ROAST LARKS. Put a dozen larks on a skewer, and tie both ends of the skewer to the spit. Dredge and baste them, and let them roast ten minutes. Take the crumb of a penny loaf, grate it, and put it into a fryingpan, with a little bit of butter. Shake it over a gentle fire till it becomes brown; lay it between the birds on a dish, and pour melted butter over it.
ROAST LEG OF PORK. Choose a small leg of fine young pork, cut a slit in the knuckle with a sharp knife, fill the space with chopped sage and onion, mixed together with a little pepper and salt. When half roasted, score the skin in slices, but do not cut deeper than the outer rind. Eat it with potatoes and apple sauce.
ROAST LOBSTER. When the lobster is half boiled, take it out of the water; and while hot, rub it with butter, and lay it before the fire. Continue basting it with butter till it has a fine froth.
ROAST MUTTON AND LAMB. These require to be well roasted, before a quick clear fire. A small fore quarter of lamb will take an hour and a half. Baste the joint as soon as it is laid down, and sprinkle on a little salt. When nearly done, dredge it with flour. In dressing a loin or saddle of mutton, the skin must be loosened, and then skewered on; but it should be removed before the meat is done, and the joint basted and made to froth up. When a fore quarter is sent to table, the shoulder may be taken off, the ribs a little seasoned with pepper and salt, and a lemon squeezed over them. Serve up the joint with vegetables and mint sauce. For a breast of mutton, make a savoury forcemeat, if the bones are taken out, and wash it over with egg. Spread the forcemeat upon it, roll it up, bind it with packthread, and serve it up with gravy sauce. Or roast it with the bones in, without the forcemeat.