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Roast Guinea Hen

Roast the guinea fowl in the usual way, keeping it well basted and the breast covered with a slice of fat bacon, which may be removed five minutes before dishing. The oven should be very hot for the first ten minutes; allow thirtyfive to forty-five minutes for a medium-sized bird. Serve in a bed of cress or lettuce strips (cut with scissors) which has been mixed with French dressing.