Clean, truss, and stuff as usual. Cover the entire bird with thin
slices of corned ham or pork, binding all with buttered pack-thread.
Roast three-quarters of an hour, basting with butter and water three
times, then with the dripping. When quite done, dish with the ham laid
about the body of the bird. Skim the gravy, thicken with browned flour,
season with pepper and the juice of a lemon. Boil up once.