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Guinea Fowl En Casserole

I large guinea fowl I onion 4 tablespoonfuls cream A bunch herbs 2 celery stalks 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour 1/2 pint (1 cup) white stock I blade mace 6 whole peppers 2 slices carrot 1/2 pint (I cup) milk Salt and pepper Draw and truss the guinea fowl; then put it into a casserole with sufficient hot water to cover, then bring to the boil, and simmer gently until the bird is cooked. Take it up and let it cool.

Measure half a pint of the water the guinea fowl