Many are not aware what an excellent article of food these speckled
Arabs of the poultry-yard are. They are kept chiefly for the beauty
of their plumage, and their delicious eggs, which are far richer than
those of chickens.
Unless young they are apt to be tough, and the dark color of the meat
is objected to by those who are not fond of, or used to eating game.
Cooked according to the foregoing receipt they are very savory, no
matter how old they may be. Put them on early, and stew _slowly_, and
good management will bring the desired end to pass. There is nothing
in the shape of game or poultry that is not amenable to this process,
providing the salt be omitted until the meat is tender.
But a pair of young Guinea fowls, stuffed and roasted, basting them
with butter until they are half done, deserve an honorable place upon
our bill of fare. Season the gravy with a chopped shallot, parsley,
or summer savory, not omitting the minced giblets, and thicken with
browned flour. Send around currant, or other tart jelly, with the fowl.
A little ham, minced fine, improves the dressing.