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Fricassee of Guinea Fowl

Young guinea hens make a delicious fricassee. Clean them, and cut them in pieces the same as chickens. Place some slices of fat bacon in a frying-pan, and when these have fried long enough to extract some of the oil, add the pieces of fowl and brown them well. To every two fowls add to the pan two tablespoons of flour, stir until thoroughly mixed, and then add one pint of hot water, one teaspoon of salt and one-fourth of a teaspoon of pepper, stirring until the gravy boils. Cover well, and simmer in a gentle heat until the meat is tender, which is generally in one and one-half hours. Serve with the gravy from the bottom of the pan, adding more salt and pepper, if needed.