FOR 6 SERVINGS:

• 1 guinea hen 
• 1 piece caul fat 
• 1 garlic clove crushed 
• 1 Tbs. olive oil 
• sage 
• salt 
• 3 oz. sliced 
• pancetta 

Clean the guinea hen, then wash and pat dry. Put the garlic clove, some sage leaves and salt inside the bird. Scald the caul fat in boiling water, drain and spread on a kitchen towel to dry. Salt the outside of the hen and sprinkle with a few sage leaves, then wrap the bird in the pancetta, then in the caul fat. 
Grease with oil a sheet of waxed paper and wrap the bird, once again, in it. Seal by twisting the edges of the paper onto itself. Cook in a pre-heated oven at 450 F. for about an hour. Remove from heat, open the bagged hen, carve and serve.