Roast Guinea Chickens

Ingredients

• 2 tablespoons Crisco
• 2 slices bacon
• a little flour
• a little salt
• a little pepper

Method

1. 1

   Put 2 tablespoons Crisco in each of the birds to prevent them from getting dry.

2. 2

   Slit 2 slices of bacon and tie over the breasts of the birds, which should be trussed for roasting.

3. 3

   Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, basting well and frequently.

4. 4

   For the last 8 minutes, remove paper and bacon, sprinkle with flour, salt, and pepper, baste well, and let brown.

5. 5

   Serve on a hot dish, garnished with rolls of bacon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 136. The excerpt below is the record exactly as published.

Roast Guinea Chickens, Guava Jelly Rice Croquettes Scalloped Egg Plant Pear and Celery Salad Lemon Sherbet Sponge Cake Coffee * Roast Guinea Chickens—Put 2 table- spoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over breasts of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and _ bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly. November 3 Celery Soup *Casserole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream : Coffee *Casserole of Lamb—2% pounds loin of lamb, % cup rice, 2 cups good gravy, | blade mace, % cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yoiks of eggs well beaten; Crisco a casserole weil, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dtsh; pour over gravy that comes from them, add rice and simmer for % an hour. November 4 Tomato Soup *Steamed Cod, Parsley Sauce Roast Ribs of Beef, Horseradish Sauce Colcannon Potatoes Charlotte Russe Coffee *Steamed Cod—Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam 34 of an hour, or until fish begins to leave bones. Serve with parsley sauce. For parsley sauce. Blend 2 table- spoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve. 218 November 5 Ham Timbales, Cheese Sauce _ Paprika Potatoes Spinach Apple and Celery Salad *Cocoanut Pudding Coffee *Cocoanut Pudding—1 cup scalded milk, 34 cup soft breadcrumbs, % cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, % cup cocoa, % cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 14 teaspoon salt. Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stifdy-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold. -November 6 Roast Duck Egg Plant Croquettes Peppers Stuffed with Rice Canned Pears on Lettuce, with Mayonnaise *Brown Bread Souffle Coffee *Brown Bread Souffle—Melt 2% table- spoons Crisco, add % cup milk, % cup cream, 2 cups brown _ bread- crumbs, % teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, | teaspoon cinnamon, | teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stifly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce. November 7 Corned Beef *Cabbage, ala Creme Olive Salad Hasty Pudding Cocoanut Cakes Potatoes Coffee *Cabbage, ala Creme—Trim and wash 1 cabbage, then boil in_ boiling salted water, adding 1 peeled onion A Calendar of Dinners stuck with 2 cloves. When tender take out onion and drain cabbage. Either chop finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well, add 3 tablespoons cream gradually, salt and pepper to taste. _When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast. November 8 Cold Corned Beef Baked Potatoes Pickled Beets Cauliflower Salad Cheese Wafers *Golden Pudding Coffee *Golden Pudding—Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco

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