Pintade Rôtie

Roast Guinea-Fowl

Method

Guinea fowl is more popular in France than in this country, and one of the nicest and simplest ways of cooking it is to roast it. But in France, the bird is always larded with larding fat, as the flesh is apt to be somewhat dry. It is well seasoned with salt and pepper, frequently basted with melted butter, and served with the juice from the meat tin mixed with a few tablespoons of good stock, the whole being poured over the bird. Slices of lemon and bunches of watercress garnish this simple, but excellent dish.

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