Potted Guinea Hen

Ingredients

• a nice pair of well-cleaned Guinea hens
• 1 tablespoonful salt
• 4 ounces fine-cut larding pork
• 2 ounces butter
• 1 cupful boiling water
• 6 small slices of bread
• 1 quart cold water
• 1 tablespoonful cornstarch

Method

1. 1

   Season Guinea hens with salt, tie legs and wings.

2. 2

   Fry larding pork until light brown, add butter and Guinea hens, cook until light brown.

3. 3

   Add boiling water, cover and cook slowly until done.

4. 4

   Cook giblets in cold water with salt until done.

5. 5

   Fry bread slices in butter until brown.

6. 6

   Remove hens, cut into pieces, lay on a warm dish.

7. 7

   Mix cornstarch with cold water, add to gravy, cook 3 minutes, add giblet broth to make a creamy sauce, cook 5 minutes, strain sauce over the hens.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 263. The excerpt below is the record exactly as published.

6 small slices of bread fried in butter to a delicate brown. Chicken Legs^ Broiled. — Place the legs of 3 chickens in a saucepan, cover with boiling water; add Ys tablespoonful salt, 1 onion, and a bouquet ; boil until a larding needle will penetrate easily through them ; them remove ; when cold mix 1 teaspoonful seasoning salt with 1 teaspoonful English mustard ; roll the chicken legs into this seasoning ; dip them in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side. Serve on a warm dish with maitre d'hdtel butter. CHICKEN. 891 Cliicken Legs and Second Joints ft I'AlIemande.— Place the legs and second joints of 3 chickens in a saucepan, coyer with boiling water ; add 2 medium-sized onions, 1 even teaspoonful white pepper, 1 even tablespoonf ul salt, and a bouquet ; boil slowly till tender ; lay the legs and joints on a hot dish ; strain the broth. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add the strained broth, cook until smooth. Mix the yolks of 2 eggs and the juice of half a lemon, add it to the sauce ; add last a few spoonfuls cream. Place the legs and joints on a hot dish, pour the sauce oyer them, and garnish with rice, nudle, or potato timbales. Guinea Hen^ Potted. — Season a nice pair of well-cleaned Guinea hens with 1 tablespoonf ul salt ; tie the legs and wings close to the body with strings. Place a saucepan large enough to receiye the birds with 4 ounces flne-cut larding pork oyer the fire ; fry until light brown ; add 2 ounces butter and the Guinea hens, let them cook, turning often till they are light brown on all sides ; then add 1 cupful boiling water, coyer and cook slowly till they are done ; if the grayy gets too brown add a little more water, but only a little at a time, for if too much water is added they will be stewed in- stead of roasted. Place the giblets with 1 quart cold water and a little salt in a saucepan oyer the fire ; cook till done. Shortly be- fore serving, fry 6 small slices of bread in butter or half lard to a delicate brown color; cut them in triangle shapes. Remove the Guinea hens ; cut each one into 6 pieces ; lay them on a warm dish ; remove the fat from the gravy ; mix 1 tablespoonf ul cornstarch

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