Faraona alla Mia Maniera

Guinea fowl, rather delicate birds, delicate in flavour, somewhere between a chicken and a apheasant, with speckled plumage and snake- skin legs (the origin of birds is reptilian), are as common in Italian poulterers as they were in Victorian England. But they are not often interesting served in trattorie. I propose the following anarchic method: carry it out before protesting.

Make an infusion of the juice of 2 lemons, a