1 guinea fowl
2 tablespoons (1/2 oz.) flour 1 teaspoon salt
1/2 teaspoon pepper 1/4 teaspoon nutmeg
1/4 pound fat bacon or pork 1 tablespoon chopped onion 1/2 tablespoon lemon juice
1 tablespoon red currant jelly
2 croutons bread
Cut guinea fowl in small joints, removing as much of skin as possible and any unnecessary bone. Mix flour with seasonings. Dip pieces of guinea fowl into this, coating them well. Cut bacon in small pieces, put it into hot frying pan, and cook a few minutes without allowing it to become too brown. Now lift it out, draining it from gravy, and place it in saucepan. Put guinea fowl, a few pieces at a time, into hot bacon fat and fry until brown on all sides. Then place them beside bacon in saucepan. Put any remaining flour or add one tablespoon to frying pan, stir it until brown, pour in two cups of stock or water, and stir until boiling. Strain this sauce over guinea fowl, add onion, red currant jelly and lemon juice, and stew slowly until bird is tender. Garnish with croutons of fried bread and serve with an orange or celery salad.