Draw and singe the same as a chicken. Wipe inside and out carefully with a damp towel. Make a stuffing from two cups of stale bread, a quarter-pound of salt pork chopped fine, a teaspoonful of salt, and a quarter-tea-spoonful of pepper, mixed well together. Stuff the space from which the crop was taken, allowing room for the filling to swell, then put the remainder in the body of the bird. Truss. Place in a baking-pan, cover the breast with thin slices of fat pork, put a half-cup of water in the pan, and bake in a quick oven fifteen minutes to every pound. After one hour, cool the oven slightly, put a teaspoonful of salt in the pan, and baste with melted butter every ten minutes at first, afterwards with its own gravy. Serve with giblet sauce, the same as tame turkey. Cranberry sauce should always accompany this dish.