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Roast Guinea Fowls

Singe, draw, cut off heads and feet from two small, tender guinea fowls; neatly truss, season equally with a teaspoon salt, a half teaspoon white pepper and two saltspoons ground allspice. Cover the breasts with very thin slices of larding pork. Lay in a roasting pan, pour a half gill of water into the pan, then set in oven to roast for forty minutes, turning and basting once in a while. Remove, dress on a hot dish, untruss, decorate with a little watercress, skim the fat from the gravy, pour over the birds and serve.