ROAST GUINEA-FOWL, Larded.
970. INGREDIENTS.—A Guinea-fowl, lardoons, flour, and salt.
Mode.—When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce.
Time.—Guinea-fowl, larded, 1-1/4 hour; plainly roasted, about 1 hour.
Sufficient for 6 persons.
Seasonable in winter.
Note.—The breast, if larded, should be covered with a piece of paper, and removed about 10 minutes before serving.
[Illustration: GUINEA-FOWLS.]
THE GUINEA-FOWL.—The bird takes its name from Guinea, in Africa, where it is found—wild, and in great abundance. It is gregarious in its habits, associating in flocks of two or three hundred, delighting in marshy grounds, and at night perching upon trees, or on high situations. Its size is about the same as that of a common hen, but it stands higher on its legs. Though domesticated, it retains much of its wild nature, and is apt to wander. The hens lay abundantly, and the eggs are excellent. In their flesh, however, they are not so white as the common fowl, but more inclined to the colour of the pheasant, for which it frequently makes a good substitute at table. The flesh is both savoury and easy of digestion, and is in season when game is out of season.