Rub the bird with salt and pepper, and lard it closely with thin strips of larding fat. Put in an earthenware receptacle, cover with white wine and vinegar, and season with salt. Stand in a cool place for 8 days. Roast the bird, basting with butter, adding a little chopped bacon, 1 sliced onion, chopped lemon peel and a few juniper berries. Then add a little of the marinade. When tender, put on a dish and strain the sauce over the bird.