Pintade rdtie an Cresson (Roast Guinea-Fowl with Watercress)
From The new century cookery book, 1901
Serves 4
Serve with fried bread-crumbs and gravy.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 361. The excerpt below is the record exactly as published.
Pintade rdtie an Cresson ( Boast Guinea-Fowl with- er esses). — Singe, draw, and wipe two guinea-fowls, place a piece of fat bacon inside each, and truss for roasting. Wrap up each fowl in a piece of buttered paper and roast in front of a brisk fire for half an hour or a little longer ; baste well with butter or dripping while roast- ing. When done take up, untruss, dish up, surround with freshly picked and washed watercress, seasoned with salt, pepper, a little vinegar, and oil (two tablespoonfuls of oil to one of vinegar
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