Faraona Arrosto con la Salsa Peverada

This is quite lovely, noble looking &, most of all, easy. It’s rather like doing a roast chicken with a bit of a stuffing sauce on the side. Prepare as for a chicken, keeping the liver if your guinea fowl comes with one. This is particularly lovely with cabbage or the roast pumpkin & mushrooms. I have seen many different versions of this sauce; some elaborate with vinegar, crumbed bread, anchovies, onions or various spices, & it works very well