One is sufficient for a roast, skin and truss it nicely, stuff the belly
with a good veal stuffing, sew it up, then put it on the spit, rub
butter over the back and shake flour over it, roast it about forty
minutes before a sharp fire, but that depends upon the size of course;
serve them with plain gravy in the dish and currant jelly separate. They
are also served with a sauce poivrade (No. 32), or sauce au jus
d’groseilles (No. 36), they may also be larded.