Singe, clean, wash and truss two guinea fowl; put a slice or two of bacon inside of each, rub over the outside with salt, pepper and flour and fasten a slice of salt pork or bacon over the breast of each. Set to cook, breast downward, in a hot oven. Baste each fifteen minutes; turn the breast uppermost during the last of the cooking. Cook about two hours, or until the joints separate easily. Dredge with flour after each basting until nicely colored. Serve with bread sauce in a bowl and cress salad on a dish apart. Season the cress with French dressing.