Bag Roasted Young Guinea Fowl
From Standard Paper-Bag Cookery, 1912
Accompaniments include giblet gravy and cranberry sauce.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 22. The excerpt below is the record exactly as published.
Bag Roasted Young Guinea Fowl. — It is but a few years ago comparatively that the excellence of the guinea fowl for the table was duly recognized. Most people were afraid to try them. Now the guinea is not only being served in all the best restaurants, but in many STANDARD PAPER BAG COOKERY 55 private homes as well. While the young guineas make the choicest eating, the old birds are not to be despised. In stuffing the guinea any approved turkey stuffing may be used, the accompaniments being as with turkey, gib- let gravy and cranberry sauce. In roasting a very little water goes into the bag, instead thin pieces of fat, salt pork
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