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 After proper plucking, dressing and cleansing, prepare for the roasting pan; cut off some of the neck if too long and tie the skin over it; prepare a dressing, stuff the crop and then the body, carefully sticking up the openings; tie or skewer the wings and legs in folded position and close to body; run over with soft butter, sprinkle with salt and pepoper, and dredge with flour; place on rack in dripping pan, pour in 1 or 2 cups water, and set in hot oven for 30 minutes; then reduce heat of oven to moderate and finish roasting in about 20 minutes to the pound; baste frequently while roasting; if any portion should seem to be browing too rapiudly, protect it by pinning a piece of buttered paper over it; turn frequently, that all portions may be evenly baked and browned; when pierced with a fork, and the juice runs out perfectly clear, the roast is done; serve on a hot platter. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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