The skin should be firm and unbroken, and the bird should not be drawn. Remove the head, wash and singe. Remove the tendons from the legs as directed, loosen the skin around the end of the drum sticks. The work of boning is not difficult, but requires time and patience. Use a small pointed knife. A regular boning knife is the best. Cut the skin down the full length of the back, scrape the meat away from the bone, beginning at the neck, until you feel the shoulder blade, loosen the flesh from this, and then follow the bone to the wing joint, and to the middle joint in the wing. Care must be taken to avoid cutting through the skin at these places, as the skin is very near the bone. Leave the first bone in the wing, then remove the flesh from the breast. Be careful and do not cut through the skin at the ridge, or to cut through the membrane into the inside. Remove the flesh around the second joint, then the drumstick, turning the flesh wrong side out. Turn the bird and do the same on the other side. When the meat is free from the carcass lay the bird on a board, skin side down. Place the flesh in place, sprinkle it with salt and pepper, stuff out the legs and wings with the force meat and fill the bird with it. Draw the skin up and sew it together; turn it over and skewer and tie the legs and wings in position of a trussed fowl; press and tie the body into natural shape, dredge with flour, salt and pepper; cover with several slices of salt pork. Roast, allowing twenty-five minutes to a pound. Baste frequently. Make a gravy by using six table-spoonfuls of the drippings in the pan, one of flour and a cup of cream or white stock. Season.