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Roast Guinea Fowl

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Ingredients
  Guinea fowl 1
  Butter 2 Ounce
  Bacon fat slice 2
  Salt To Taste
  Pepper To Taste
Directions

Prepare the bird, mix the butter and seasoning, place in body of bird.
Truss the bird, lay slices of bacon over the breast, and roast in a moderately hot oven (350°-375° F., Gas 4-5) 1-1 1/2 hr., basting frequently.
When the bird is almost cooked, "froth" the breast, i.e. dredge with flour, baste and finish cooking.
Wash and dry watercress, toss lightly in French dressing.
Remove trussing strings from bird and garnish.
Serve with browned crumbs, bread sauce, and Espagnole sauce handed separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Butter
Cook Time: 
90 Minutes

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