1 2-pound guinea chicken 24 cooked asparagus tips 4 green pepper rings Duchess potatoes 3 lemon slices

1/2 tablespoonful minced parsley

1/2 tablespoonful minced pimento

Singe the guinea chicken, remove the pin feathers and split the chicken down the back, removing the entrails. Wash well and dry. Dust with salt and pepper. Put the plank in the oven to become hot, then partly broil the guinea chicken; brush the plank over with butter, set the chicken on it, skin side up, and finish cooking in a hot oven. Altogether, it will take from thirty-five to forty-five minutes. Prepare the asparagus tips, putting six in each pepper ring. Pipe Duchess potatoes about the chicken in ribbons and rosettes, with a pastry bag and tube, brush with slightly-beaten egg yolk diluted with a little milk and brown quickly in the oven. Set bundles of asparagus in place, two on each side, and make wreaths of parsley and cranberries cooked in syrup at either end. Cover half of each lemon slice with minced parsley and the remaining half with pimento, and place on the breast of the chicken.