The Guinea Hen.
This bird, called by the ancients the “Hen of Numidia,” comes originally from many burning regions of Africa. In Greece, and especially in Rome, vanity alone gave it a price which was willingly granted, more on account of its scarcity than for its taste.[XVII_98] The Guinea hen appeared at great banquets, when the Amphytrion was more anxious to show his opulence than to demonstrate the delicacy of his dishes. Martial,[XVII_99] and Pliny,[XVII_100] the naturalist, raised great objections against this ostentatious and useless rarity.
Guinea Hen à la Numide.—Cook it; then put it in a saucepan with some honey and garum; make several incisions in the bird; baste it with its own gravy, and sprinkle with pepper previously to its being served.[XVII_101]