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Roasted Larded Guinea Fowl

Plunge, singe and draw a Guinea fowl, lard the breasts with strips of fat bacon, and truss it like a pheasant. Put it on a spit in front of a clear fire and roast for an hour, basting frequently with butter. Sprinkle it well with flour, cook for ten or fifteen minutes longer, place it on a dish, pour round a little rich gravy, and serve with a sauceboatful of rich gravy.