Cassell's dictionary of cookery

Time to boil the pudding, one hour and a haK to two hours, according to the size. Roly-poly Pudding, Apple {sec Apple Roly-poly Pudding). Roly-poly Pudding, Jam (sre Jam Roly-pol}' Pudding) . Roly - poly Pudding, Lemon {sec Lemon Roly-poly Puddiug). Roly-poly Pudding, Prune {see Prune Roly-poly Pudding). Roman Granito {sec Granite, Roman) Roman Guiocchi.— Put three ounces of fresh butter into a saucejjan with half a pint of boiling water and a seasoning of salt, cayenne, and powdered mace. As soon as the water reaches the boihng point stir in very gradually six ounces of fine flour, and beat the batter with a wooden spoon till it is quite smooth and leaves the saucepan in a lump with the spoon; then add the yolks of four eggs, the whites of two, and two table-spoonfuls of grated Parmesan. Work the pastry briskly for two or three minutes, then roll it into the form of small sausages, and dredge flour upon it to keep it from sticking to the fingers. Throw the rolls into boiling water, and keep them boiling for ten minutes. Drain them, lay them on a dish, pour a httle good brown gravy- over them, and serve very hot. Time to boil the guiocchi, ten minutes. Probable cost, Is. SuSicient for three or four persons. Roman Punch, Iced.— Put two pounds of finely - powdered sugar into a bowl, and strain over it the juice of ten lemons and two sweet oranges. Add the thin rind of a lemon ROM { 770) EOO and an orange, and let the infusion remain for one hour. Strain the sjTup through muslin, add gradually the whites of ten eggs beaten to a firm froth, and freeze the jDunch in the usual way, heing careful to work it vigorously with the spattle while it is being frozen. A few minutes before serving, mix together a pint of old white Jamaica rum, half a pint of gi-een tea, half a pint of brandy, and a bottle of champag-ne. Add the ice, and stir briskly till it dissolves. A pint of pine-apple syrup may be added or not. This punch should be thick and creamy in appearance. If it is too thick to be poured into glasses, it should be thinned with a little more champagne. Iced Roman punch should be handed round in high glasses be- tween the first and second courses. Rombo or Fowl in Salad Sauce.— Take a cold roast fowl, and bone it, or cut up any remaining from the previous day into suit- able-sized pieces. Make a sauce as follows : — Take the yolks of two hard-boiled eggs, beat them up, and add to them two spoonfuls of oil, a spoonful and a haK of vinegar, a tea- spoonful of chopped parsley, pepper, salt, and a little flour of mustard, to which may be added a tea- spoonful of chopped tarragon and onion. Dip each piece of fowl separately in this seasoning, and arrange the pieces in a dish garnished with hard-boiled eggs cut in rings, and sprigs of parsley. Roobbe, or Indian Bread and Meat {see Indian Bread, kc). Rook. — The rook affords a dry and coarse meat. A pie made of yoimg rooks is tolerable ; at least, it is the best form for using these birds as food. There is, in the opinion of some, a resemblance between the flavour of the young rook and that of the young pigeon. — Donovan. THE ROOK