Guinea-Fowl, Roast, Larded

Ingredients

• 1 guinea-fowl
• lardoons
• flour
• coarse sea salt

Directions

1. Truss the guinea-fowl like a pheasant if larded, or like a turkey if roasted plainly.

2. Roast the bird at a brisk fire, basting it well.

3. Shortly before serving, dredge it with a little flour and let it froth nicely.

4. Serve with a little gravy in the dish and a tureen of the same, along with well-made bread sauce.