Saw off the spine-bone, and remove the small flat bones which cover the fillet part of the neck; shorten the ribs by sawing them across without cutting through the fat, which, after the upper bones are removed, must be rolled over the ribs; wrap the neck thus trimmed in greased paper, then in a crust of flour-and-water paste; and finally envelop it in greased paper securely tied on with string, and roast it in a cradle-spit before a moderate fire for about an hour and three-quarters; when done, serve as indicated for a haunch.