Choose a nice fresh fowl and wipe it well all over with a cloth wrung out of borax and water; dry it thoroughly and rub it over with dripping and place a small piece the size of a walnut inside the bird and also a small onion, with two cloves stuck in it, which will improve the flavor. Place the fowl in a baking-tin and surround it with plenty of dripping and put it into a well-heated oven and baste it with plenty of dripping, and do this frequently during the process of cooking, as it cannot be kept too moist. The bird, if very young, should take about forty minutes to cook, but an hour, or even longer, should be allowed for a fair-sized bird. About ten minutes before taking the bird from the oven it should be lightly dredged with flour, seasoned with salt, and basted with melted butter or dripping to produce the brown blistered appearance which is usually seen on a fowl prepared in this way. Melted butter is preferred to dripping in that it froths in a way in which dripping does not and consequently produces a better result. Should the heat of the oven be really hot at first, the temperature may be slightly reduced after a little and kept at a steady heat until the bird is done.