Ingredients
2 small guinea fowl, drawn, giblets reserved
75g/3oz butter
sprigs tarragon or parsley
350g/12oz streaky bacon rashers or pork fat
300ml/10fl oz dry white wine
60ml/2 1/2 fl oz sherry
175g/6oz green grapes, peeled and de-pipped
salt and pepper
juice of a lemon

Method
1. Put the giblets in a pan, cover with water and bring to the boil. Simmer for 1 hour to make stock.
2. Put 15g/½oz butter and a sprig of tarragon or parsley inside each guinea fowl. Melt 25g/1oz butter and brush liberally over the birds. Cover the breasts with streaky bacon and roast in the oven for 1 hour at 180C/350F/Gas 4.
3. Baste frequently and remove the bacon for the last 20 minutes to allow the meat to brown.
4. Remove the guinea fowl from the oven and carve into joints.
5. Pour most of the fat from the roasting tin, leaving all the residues, then add the wine, sherry and stock. Boil through, then add the guinea fowl and 125g/4oz grapes. Season to taste with salt, pepper and lemon juice.
6. Cover and cook for 15 to 20 minutes in the oven. Remove the joints from the sauce and place on a warm serving dish.
7. Strain the sauce and stir in 25g/1oz butter. Pour over the birds and serve garnished with the remaining grapes.