Guinea-Fowl Stew

Ingredients

• the guinea-fowl
• pieces of bacon
• remaining flour
• stock or water
• the onion
• red-currant jelly
• lemon juice
• small forcemeat balls

Method

1. 1

   Fry the guinea-fowl pieces in hot bacon fat until brown.

2. 2

   Place them in a stewpan with bacon.

3. 3

   Stir remaining flour in the frying pan until brown, add stock or water, and stir until boiling.

4. 4

   Strain the sauce over the guinea-fowl, add onion, red-currant jelly, and lemon juice.

5. 5

   Cover and stew slowly until tender.

6. 6

   Add forcemeat balls about 30 minutes before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 457. The excerpt below is the record exactly as published.

the guinea-fowl, a few pieces at a time, into the hot bacon fat and fry them until brown on all sides. Then place them beside the pieces of bacon in the stewpan. Put any remain- ing flour into the frying pan, stir it until brown, pour in the stock or water, and continue to stir until boiling, rubbing down all browning from the sides of the pan. Strain the sauce over the guinea- fowl, &c., add the onion, red-currant jelly and lemon juice, put the lid on the pan and stew slowly 286 COOKERY FOR EVERY HOUSEHOLD until the bird Is tender. About J hour before it is ready, add small forcemeat balls

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