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Clean bird and rub inside and out with salt and lemon juice. Dip a small bouquet or parsley in salt and pepper, add to 1 tablespoon butter the heart and liver, cooked and chopped, and stuff into bird. Melt remaining butter, add onion in halves, and lightly brown the bird on all sides. Add water and slowly steam over slow heat, basting from time to time, until tender. Or, after the first light browning and basting, bake until crisp in moderate (350) oven for 1-1/4 to 1-1/2 hours. Serve with fried potatoes, salad and stewed fruit. |