Guinea Hen (Gallinaza de Indias)

Ingredients

• Salt
• 1 grating nutmeg
• 4 peppercorns, crushed
• 1 bay leaf
• 1 sprig thyme
• 1 small stick cinnamon
• 3 tablespoons olive oil
• 3 young turnips
• 2 onions
• 6 small carrots
• 2 cloves
• 3 parsnips
• 2 tablespoons butter

Method

1. 1

   Salt and pepper the pieces of fowl and dredge with flour; fry brown in the oil.

2. 2

   Pierce each onion with one clove.

3. 3

   Put all ingredients together, except the butter, in a deep sauce pan.

4. 4

   Cover with boiling water and cook slowly until meat is tender.

5. 5

   Take up the guinea hen.

6. 6

   Remove cinnamon, bay leaf, and cloves, and press broth and vegetables through a sieve.

7. 7

   Add butter to this puree.

8. 8

   Put the guinea hen into it, reheat, and serve very hot.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 65. The excerpt below is the record exactly as published.

GUINEA HEN {Gallinaza de Indias) Salt 1 grating nutmeg 4 peppercorns, crushed 1 bay leaf 1 guinea hen, jointed 1 sprig thyme Flour for dredging 1 small stick cinnamon 3 tablespoons olive oil 3 young turnips 2 onions 6 small carrots 2 cloves 3 parsnips 2 tablespoons butter

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