Broiled Guinea Fowls

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.

Roasted Larded Guinea Fowl

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.