Guinea Fowl, The
This bird be covered with a piece of paper, and removed takes its name from Guinea, in Africa, where it is found wild, and in great abundance.
It is gregarious in its habits, associating in flocks of two or three hundred; delighting in marshy ground, and at night roosting upon trees or on high situations. In size it is about the same as a common hen.
Though domesticated, it retains much of its wild nature and is apt to wander.
Guinea-Fowl, Roast, Larded. -INGREDIENTS.-A guinea-fowl, lardoons, flour and salt. AVERAGE COST, 3s. 6d.
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 breadsauce.
TIME. Guinea-fowl, larded, 11 hour; plainly roasted, about 1 hour.
SEASONABLE in winter.
Note. The flesh of this bird is very dry, and it should, therefore, be larded; the breast should about 10 minutes before serving.