1. Sprinkle salt and pepper over bird and refrigerate overnight. The next day, rub the skin with the cut side of the lime. Cut bird into pieces.
2. Render salt pork over medium heat in a Dutch oven. When crisp, remove the cracklings.
3. In a mortar, pound to a paste the parsley, scallions, garlic, cloves, and salt. Add the seasoning paste and oil to the Dutch oven.
4. Saute the meat until golden brown on all sides.
5. Heat rum, ignite it, and pour it, still flaming, over the meat. Add wine and stock; reduce heat, cover, and simmer 30 minutes.
6. Add shallots, carrots, and turnips. Simmer until meat and vegetables are tender.
7. Place meat and vegetables on a serving platter.
8. Mix butter and cornstarch; add to liquid in Dutch oven and stir over high heat until sauce is slightly thickened. Season with salt and pepper, if necessary. Pour sauce over meat and vegetables. Chicken Stew: Follow recipe for Guinea Stew, substituting 1 broiler-fryer chicken for guinea fowl.