• 1 guinea fowl
• 2 oz. butter
• salt and pepper
• 2</

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