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 hours; 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.