Cut round the skin at the first joint of the hind legs, and pull the skin up a little, then run the knife between the sinew and the bone of the leg, so as to make a hole to hang it on a nail in a wall, with the head downwards; run a knife along the skin inside the thigh as far as the tail, so as to cut it, then run the hand under the skin, and it will easily separate from the body; pull it down towards the head, taking care not to tear the belly: when you have arrived as far as the head, pull up the fore legs, cutting the feet off at the first joint; then pull up the ears by running a skewer between the skin and the head, and pull the skin off, cutting the nose and lips; remove it from the nail, cut off the hind feet at the first joint; cut open the body, remove the inside, reserve the liver, heart, and kidneys, and throw away the remainder; wash out the inside. If for roasting, make the following stuffing: take the liver, heart, and kidneys, blanch them, put them into a fryingpan with a little fat, and one small onion chopped up; saute a little, then remove and chop them up with two ounces of pork fat or bacon, a little parsley, and mix with bread crumbs and the yolk of an egg; stuff and sew up the belly. Truss as follows: bring the hind and fore legs close to the body towards the head, run a skewer through each, then run a skewer in at the mouth and through the neck, to keep it upright; it should be exactly as if it was sitting. Put a string round the body from skewer to skewer, and it is ready.