Guinea Fricassee

Ingredients

• ½ lb. of sliced bacon
• a 5 cup of water
• 4 tablespoons of flour
• 1 qt. of stock or water
• a tablespoon of chopped onions
• 2 level teaspoons of salt
• 2 saltspoons of pepper

Method

1. 1

   Put bacon into a stewing-pan, add water, boil until evaporated, then try out the fat.

2. 2

   Brown the guinea in the fat, add flour, mix, and add stock or water.

3. 3

   Stir until boiling, add onions, garlic, salt, and pepper.

4. 4

   Stew guinea slowly for 1 hour, then strain sauce over.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 205. The excerpt below is the record exactly as published.

GUINEA FRICASEE.— Draw, singe and cut the guineas the same as for fricasee of chicken. Put K lb. of sliced bacon into a good-sized stewing-pan, add a 5^ cup of water, boil until the water has evaporated and then "try" out the fat carefully, remove the cracklings and put in the guinea, turning until carefully browned. Add to the fat 4 tablespoons of flour; mix and add 1 qt. of stock or water, th^ first always preferable; stir until boiling, add a table- spoon of chopped onions, just a suspicion of garlic; 2 level tea- spoons of salt, 2 saltspoons of pepper

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