• 1 guinea fowl
• 2 rashers fat bacon
• ½ lb. (240

Place the trussed and drawn bird in a roasting tray with two slices of fat bacon over the breast. Press 2 oz. butter or cooking fat in pieces down on to it. Place in the oven preheated to 400° F., gas mark 6. Cook for 35–45 minutes according to weight, basting every 10 minutes, as guinea fowl is