Guinea Hen Roasted

Ingredients

• 1 tablespoonful salt
• 2 ounces butter
• Y^ gill of boiling water

Method

1. 1

   Remove the feathers from a nice pair of young hens; singe, draw, wash, and dry them; season with salt, truss nicely, and lay them in a roasting pan; spread over each hen butter, and tie over the breasts a large thin slice of larding pork; add boiling water; set the pan in a medium-hot oven, and roast till done, basting frequently with their own gravy.

2. 2

   Shortly before serving, lay the fowls on a warm dish; remove the fat from the gravy and add a little stock; boil 2 minutes; then strain, and serve with the birds.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 264. The excerpt below is the record exactly as published.

Guinea Hen^ Boasted. — Remove the feathers from a nice pair of young hens ; singe, draw, wash, and dry them ; season with 1 392 POULTRY. tablespoonf ul salt, trtiss nicely, and lay them in a roasting pan ; spread over each hen 2 ounces butter, and tie over the breasts a large thin slices of larding pork ; add Y^ gill of boiling water

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