Roast Guinea Chicken

Ingredients

• young guinea fowls
• currant or cranberry jelly

Method

1. 1

   Roast the guinea fowl in the usual way with chicken stuffing.

2. 2

   Serve with jelly in small saucers.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 293. The excerpt below is the record exactly as published.

Roast guinea chicken, currant jelly (8 fowls 2 00.) Collops of beef, a la Macedoine (2 lbs 22, vegetables 10, 18 orders 32 cents.) Epigramme of lamb, Bordelaise (2 lbs, 16 orders 24 cents.) Calf's head in batter, sauce piquante ^ Clear consomme, like royal, with crisp light fried onipns in rings dropped in the plates. Having the consomme prepared and well flavored with meat extract and catsup, cut some onions in slices across and separate the siices into rings; throw these into a pan of flour and dust well; then into clean hot lard, and let fry yel- low and dry. Drain free from grease, and put a small proportion in each plate as served. It requires a little practice to fry onions this way successfully just as it does to fry Saratoga chips. Claremont is the name of a place and a palace. 982~-Pike, a la Genoise. Place the fish in the baking pan with- out splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and cut a slice of fat salt pork and mix in. Add a bayleaf, salt, pepper and a pint of soup stock. Bake brown with fre- quent bastmg for over half an hour. Then take up the fish with a fish-slice carefully into a dibh. Pour off the grease from the baking pan and put in a pint of stock again, a spoonful of tomatoes or tomato catsup and ^ cup wine; let boil up till the fish glaze in the pan is all dissolved, thicken slightly and strain for sauce to the fish. 983— Potatoes French-Fried. The common way. Cut raw potatoet '44 SAN JiRANCISCO HOTEL GAZETTE'S lengthwise in strips about the size of a little finger and fry in a kettle of lard. As fried potatoes are generally prepared in haste to order it should be remember- ed that they rise and float in the iat when done and the color they may take on in- stantly in fat that is too hot is no sign that they are not still raw and unfit to serve — wait till they float. 984— Roast Guinea Chicken. Young guinea fowls are niore like par- tridges than like common chickens. Roast them in the usual way with a chicken stuffing, and serve currant or cranberry jelly

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