Ingredients: Two guinea fowls, a piece of fat bacon, one onion, half a pint of milk, some seasoning, a few breadcrumbs, a pint of good stock, and two bunches of watercresses. Lard the breasts of two guinea fowls, and roast them before a good fire for forty minutes, well basting them with butter or dripping; make bread-sauce as follows: Boil half a pint of milk, put in one small onion stuck with cloves, some seasoning, and a handful of breadcrumbs, and let boil gently ten minutes; take out the onion, and the sauce is ready; dish the fowls in a hot dish, pour over them some boiling gravy, and place round them two bunches of watercresses, and serve the bread-sauce in a boat.