When the bird is cooked, lift it on to a hot dish, pour off all fat from the baking-tin, being careful to keep back all gravy. Sprinkle a good tablespoonful of flour into the tin, and brown it carefully over the fire, taking care, however, that it does not burn, or the flavour will be spoilt. Next add about a pint of hot water or stock, and stir the gravy over the fire until it boils and thickens; unless it really boils it will taste raw. Season it carefully to taste and strain it into a hot tureen.