Soak it in lukewarm water for two hours, free it from blood and skin,
drain and wipe dry; then stuff it with sausage-meat, to which you have
added three or four onions chopped fine, put it in a rather quick oven,
or on the spit before a good fire (if on the spit, envelop it with
buttered paper), basting from time to time; it takes about an hour and a
half to cook a middling-sized one; serve it with a _vinaigrette_,
_piquante_, _poivrade_, or _ravigote_ sauce.
It may also be fried with butter, and cut in slices, but it is not as
good as in the above way; it generally becomes hard in frying.