Casserole of Guinea Hens

Ingredients

• Clean three guinea hens.
• Melt four tablespoons of butter
• in one tablespoon butter
• Brown ¥% pound of lean salt pork
• Stir into the pan juices three tablespoons flour.
• Stir in gradual- ly 34 cup of Madiera!
• and 144 cups chicken stock
• Stir in two tea- spoons tomato paste.

Method

1. 1

   Wrap guinea hens in paper-thin slices of larding pork and truss in a heavy casserole.

2. 2

   Melt butter and brown the guinea hens on all sides, cover the casserole and simmer over low heat for fifteen minutes.

3. 3

   Remove the guinea hens and stir in the pan juices with flour, Madiera, and chicken stock until thickened.

4. 4

   Return the guinea hens to the casserole, cover, and continue to cook for 20 minutes longer.

5. 5

   Untruss and serve.

As published

This recipe was extracted from Waldensian cookery (1957), page 20. The excerpt below is the record exactly as published.

CASSEROLE OF GUINEA HENS Clean three guinea hens. Wrap them in paper-thin slices of larding pork and truss in a heavy casserole. Melt four tablespoons of butter and in it brown the guinea hens on all sides, cover the casserole and simmer the birds over low heat for fifteen minutes. Brown ¥% pound of lean salt pork, washed in warm water dried and cut into narrow strips, in one tablespoon butter. Remove the guinea hens from the casserole and stir into the pan juices three tablespoons flour. Stir in gradual- ly 34 cup of Madiera! and 144 cups chicken stock and continue to stir until the sauce is thickened. Stir in two tea- spoons tomato paste

Cook this with the app: pantry check, scaling, and the assistant.