Such small birds as guinea fowl, partridge, Pheasant, quail, etc. may be roasted if desired, but on account of being so small they are seldom filled with stuffing. To roast such poultry, first clean, draw, and truss them. Then lard them with strips of bacon or salt PORK, and place in a roasting pan in a very hot oven. During the roasting, turn them so as to brown all sides; also, baste every 15 minutes during the roasting with the water that has been poured into the roasting pan. Continue the roasting until the flesh is very soft and the joints can be easily pulled apart. Serve with a garnish. Make gravy if desired.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)