This section is from the book "The Cook Book By "Oscar" Of The Waldorf", by Oscar Tschirky. Also see: How to Cook Everything.
Pluck, singe and draw two or three Guinea fowls, wash them thoroughly, and split down the backs; wipe dry and flatten them slightly. Dust, salt and pepper over both sides, dip them in flour, and put them on a gridiron over a clear fire. Brush over frequently with a little butter, and when they have been cooking for about fifteen minutes, put them on a dish, pour over a rich gravy, and garnish with mashed potatoes.
Plunge, singe and draw a Guinea fowl, lard the breasts with strips of fat bacon, and truss it like a pheasant. Put it on a spit in front of a clear fire and roast for an hour, basting frequently with butter. Sprinkle it well with flour, cook for ten or fifteen minutes longer, place it on a dish, pour round a little rich gravy, and serve with a sauceboatful of rich gravy.
 
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