Guinea-Fowl, Housewife Style

Ingredients

• Pick, draw, singe, and cut in pieces two young guinea-fowls
• put the pieces in a stewpan with three ounces of butter
• moisten with a gill of sherry
• add half a pint of broth
• half a pound of fresh mushrooms
• sprinkle in a tablespoonful of finely chopped parsley
• squeeze in the juice of a lemon

Method

1. 1

   Fry guinea-fowl pieces in butter until brown, moisten with sherry, simmer, add broth, mushrooms, season, and simmer until tender.

2. 2

   Toss with parsley and lemon juice, dish up and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 143. The excerpt below is the record exactly as published.

GUINEA-FOWL, HOUSEWIFE STYLE. Pick, draw, singe, and cut in pieces two young guinea- fowls as for stewed chicken and risotto; put the pieces in a stewpan with three ounces of butter and fry them over a brisk fire to a nice brown all over; then moisten with a gill of sherry and simmer for ^vq minutes ; add half a pint of broth, salt and pepper to taste, and half a pound of fresh mushrooms cut in slices; then simmer till the pieces of fowl are tender, and sprinkle in a tablespoonful of finely chopped parsley and squeeze in the juice of a lemon

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