This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 guinea chicken
Salt and pepper
1 cup (1/2 pt.) white grapes
2 cups (1/2 lb.) bread crumbs
1/2 cup (4 ozs.) butter substitute, melted
Truss bird in shape, dust with flour, salt and pepper, and spread with plenty of drippings. Halve and seed grapes, add bread crumbs, butter, and seasonings to taste. Stuff bird with this forcemeat, then roast it for one and one half hours, basting frequently.
Cook giblets in water to cover. When fowl is roasted season gravy with onion juice and parsley, add chopped giblets, and thicken with browned flour. Serve guinea chicken hot with grape jelly.
To Broil a Young Guinea Fowl. Wash carefully and split down back. Wipe dry, flatten slightly, brush over with olive or cottonseed oil, dust with salt and white pepper, dredge with flour, and broil over a clear fire. Cook fifteen minutes, and place in a hot dish, pour over a brown gravy, and garnish with little mounds of mashed potatoes and watercress.