Parboil it; take off the skin, and then put it down to roast; baste it with butter, and make a savory powder of finely minced, or dried and powdered sage, ground black pepper, sah, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion: sprinkle it with this when it is almost roasted. Put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin; or garnish the dish with balls of it fried or boiled.