Guinea Fowl - Ancient Roman Recipe

This flavorful ancient Roman recipe is part of the cookbook attributed to Marcus Gavius Apicius.
The outcome is a delicious guinea-fowl roast coated with a well balanced and aromatic sauce.
It is the only guinea-fowl dish in his book, but we know from other authors, like Columella and Martial, that the pullus Numidicus was widely bred in the villae and common on wealthy Romans' tables.