• 1 guinea fowl
• 2 oz. butter
• salt and pepper
• 2 slices fat bacon

Garnish

• Watercress
• French dressing

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) 1–1½ 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.