Guinea Fowl Soup

Ingredients

• the remains of the Guinea Fowl
• two or three strips of bacon-rind
• three outer sticks of celery
• a sprig of thyme
• a shalot
• a small onion
• two cloves
• a bay-leaf
• six peppercorns
• about three nints of the stock
• a slice of the crumb of bread

Method

1. 1

   Pick the meat from the bones of the Guinea fowl and set aside.

2. 2

   Bruise the bones and place them in a stewpan with the skin, trimmings, bacon, celery, thyme, shallot, onion with cloves, bay-leaf, and peppercorns.

3. 3

   Pour over stock, bring to a boil, skim, and simmer for two hours.

4. 4

   Mince the meat and pound with soaked bread.

5. 5

   Strain the soup, return to saucepan, add pounded meat, boil for twenty minutes, season, and serve hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 69. The excerpt below is the record exactly as published.

Guinea Fowl Soup. — Take the remains of the Guinea 80 A YEAR'S COOKERY. Fowl ; pick the meat from the bones, and put it aside. Bruise the bones, and put them into a stewpan with the skin and trimmings, any forcemeat there may be, two or three strips of bacon-rind scalded and scraped, three outer sticks of celery that have been preserved for flavouring, a sprig of thyme, a shalot, a small onion stuck with two cloves, a bay-leaf, and six peppercorns. Pour over all about three nints of the stock made from the leg of mutton, bring the liquor to a boil, skim it carefully, and simmer it gently for two hours. Mince the meat, and pound it in a mortar with a slice of the crumb of bread

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