_To prepare._--Soak it in lukewarm water for about three hours, trim it
and free it from skin, blood, and small fibres; then drain and wipe it
dry. Stuff or fill it with sausage-meat, to which you add previously two
or three onions chopped fine.
_To cook._--When thus prepared, envelop it in buttered paper, set on
the spit before a good fire, baste often, remove the paper a few minutes
before taking it from the fire, then serve warm with a _piquante_,
_poivrade_, or _ravigote_ sauce. It may also be served with a
_vinaigrette_.
_To bake._--When prepared as directed above, put it in a baking-pan;
spread a little butter over, put a little water in the bakepan and set
in a quick oven, baste and turn over two or three times, and when done,
serve with the gravy and the same sauces as if it were roasted.
_In Gratin._--Soak, drain and wipe it dry as directed.
Cut it in slices and put them in a crockery or other pan; turn a white
sauce all over, then sprinkle on half a gill of vinegar or the juice of
a lemon, dust with bread-crumbs, put half a dozen lumps of butter, each
about the size of a hazelnut, all over; bake in a rather quick oven.