For roasting, twist the pinions under the wing to the back, push up the legs till they lie flat against the side of the bird and the lower joints are even with the rump; pass a skewer through the centre of the thighs bringing it out opposite, fasten them in that position with a cord, fasten the ends of the legs close to the vent; press on the breast bone hard with the palm of the hand. If the bird is to be stuffed, loosen the skin of the breast and put the forcemeat (see recipe) where the crop was, turn the neck skin over to the back and sew it.