-sauce. This dish should be garnished with
water-cresses.

_Time_.--About 3/4 hour. _Average cost_, 4s. 6d. each.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

[Illustration: TOULOUSE GOOSE.]

THE EGYPTIAN GOOSE.--Especial attention has been directed to
this bird by Herodotus, who says it was held sacred by the
ancient Egyptians, which has been partially confirmed by modern
travellers. Mr. Salt remarks, "Horus Apollo says the old geese
stay with their young in the most imminent danger, at the risk
of their own lives, which I have myself frequently witnessed.
Vielpanser is the goose of the Nile, and wherever this goose is
represented on the walls of the temples in colours, the
resemblance may be clearly traced." The goose is also said to
have been a bird under the care of Isis. It has been placed by
Mr. Gould amongst the birds of Europe; not from the number of
half-reclaimed individuals which are annually shot in Britain,
but from the circumstance of its occasionally visiting the
southern parts of the continent from its native country, Africa.
The Toulouse goose, of which we give an engraving, is a
well-known bird.

ROAST GUINEA-FOWL, Larded.

970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt.

_Mode_.--When this bird is larded, it should be trussed the same as a
pheasant; if plainly roasted, truss it like a turkey. After larding and
trussing it, put it down to roast at a brisk fire; keep it well basted,
and a short time before serving, dredge it with a little flour, and let
it froth nicely. Serve with a little gravy in the dish, and a tureen of
the same, and one of well-made bread-sauce.

_Time_.--Guinea-fowl, larded, 1-1/4 hour; plainly roasted, about 1 hour.

_Sufficient_ for 6 persons.

_Seasonable_ in winter.

_Note_.--The breast, if larded, should be covered with a piece of paper,
and removed about 10 minutes before serving.

[Illustration: GUINEA-FOWLS.]

THE GUINEA-FOWL.--The bird takes its name from Guinea, in
Africa, where it is found--wild, and in great abundance. It is
gregarious in its habits, associating in flocks of two or three
hundred, delighting in marshy grounds, and at night perching
upon trees, or on high situations. Its size is about the same as
that of a common hen, but it stands higher on its legs. Though
domesticated, it retains much of its wild na