Guinea Fowls with Sauerkraut

Cook two pounds of good sauerkraut perfectly plain with a piece of smoked bacon and half a pound of sausages. Bard two young guinea fowls and cook them smothered in a saucepan; when nearly done, add them to the sauerkraut, which is not thoroughly cooked yet, and finish both together. Drain off the fowls and meat and reduce the liquid remaining in the sauerkraut, thickening it with a piece of kneaded butter (No. 579); finish off the fire with a piece of plain butter. Dress on a dish, form a hollow in the center and lay in it the cut up fowls glazing them over simply with a brush; serve a clear gravy (No. 404) separately.