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Guinea-Fowl, to Roast

When the guinea-fowl is larded, it should be trussed like a pheasant, but it may also be trussed like a young turkey, with the head left on. Fill it with a good forcemeat, put it down to a clear fire, and baste it constantly, or the flesh will be dry. A few minutes before it is taken up, dredge a little flour over, and froth it nicely. Send brown gravy and bread-sauce to table with the bird. Time, an hour, or a little more. Sufficient for four or five persons.