Singe the chicken, turkey or duck, wipe inside and out with a damp cloth and dust with flour, pepper and salt; then lay in the casserole and skewer to the breast four thin slices of fat salt pork. If stuffing is desired place it in the chicken just as you would if roasting in a pan. Set the breast-side down in the casserole and add the giblets, which consists of the liver, gizzard, heart and the neck, which should be chopped closely to the breast, leaving the neck skin attached so to bring over and securely covering the breast cavity ensuring the stuffing from oozing out. Truss the chicken neatly as it will be more easily cooked and carved. Cover and cook in a hot oven for fifteen minutes, counting from the time the fowl begins to cook; then reduce the heat and cook until tender. An hour before this point arrives, skim off all surplus fat; then add quartered, pared potatoes, parboiled onions (small ones) to the casserole; cover and return to the oven to finish cooking. This resembles roasted chicken or turkey and the closely:ov-ered utensil keeps the flavor confined to the fowl.