Guinea Fowls Larded and Decorated with Their Own Feathes—Roasted

Guinea fowls are frequently disguised with their own or with pheasants' feathers, for their resemblance is almost similar. Select young guinea fowls, dress and truss them as if intended for roasting (No. 179); plunge the breasts in boiling water to stiffen the skin and lard them with very fine shreds of larding pork (No. 3, Fig. 52); wrap them up in several sheets of buttered paper, then roast them either on the spit or in the oven; when they are three-quarters done, unwrap and brown a fine color; salt and dress on croutons of bread fried in butter, and decorate with either their own feathers; serve a separate sauce-boat of clear gravy (No. 404).