_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.
LARK PIE (an Entree).