Guinea-fowl, To Roast
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 664. The excerpt below is the record exactly as published.
Guinea-fowl, To Roast.— When the guinea-fowl is larded, it should be trussed like a pheasant, otherwise it should be trussed like a young turkey, with the head left on. FiU it with a good forcemeat
Cook this with the app: pantry check, scaling, and the assistant.