The CWI Cookbook

 2 guinea fowl, young
Stuffing of choice
Butter
Shallot, chopped
Parsley or summer savory
Browned flour
Currant or other tart jelly

A pair of young Guinea fowls, stuffed and roasted, basting them with butter until they are half done, deserves 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.

Common Sense in the Household by Marion Harland, New York, 1871

Comment: The guinea fowl was never a terribly common breed in America, and those who keep them nowadays do so in part for their large eggs and also for their extremely noisy response to the approach of a stranger (or in many cases a person they know perfectly well.) They provide the owner with the advantages of a guard dog without the fear that they will bite somebody and run up one’s insurance rates.

Writers of the period even comment on their rarity but also speak highly of their taste. Lettice Bryan compares them favorably to the turkey and Dr. Kitchiner says they can be substituted for pheasants if those birds have been promised for dinner and the cook runs short of supply.