GUINEA-FOWL, Roast, Larded.
Ingredients.—A guinea-fowl, lardoons, flour, and salt. Mode.—When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce. Time.—Guinea-fowl, larded, 1¼ hour; plainly roasted, about 1 hour. Sufficient for 6 persons. Seasonable in winter.
Note.—The breast, if larded, should be covered with a piece of paper, and removed about 10 minutes before serving.