Roast Guinea-fowl

Ingredients

• a Guinea-fowl
• thin slices of bacon
• half a glass of red wine
• a tea-spoonful of red-currant jelly
• the juice of a lime
• the best bread sauce
• fried bread crumbs
• a rich brown gravy

Method

1. 1

   Prepare the Guinea-fowl by plucking, singeing, drawing, and trussing.

2. 2

   Tie bacon over the breast, roast over a clear fire, baste frequently.

3. 3

   Serve garnished with water-cresses and accompanied by bread sauce, fried bread crumbs, and brown gravy.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 260. The excerpt below is the record exactly as published.

a Guinea-fowl should not be served as the 'piece de resistance of a home dinner. Pluck, singe, draw and truss the bird for roasting, but do not allow the cook to put the liver and gizzard under the wings. Tie a few thin slices of bacon over the breast, put it to roast over a very clear fire, baste frequently, and when done, put it on a dish garnished with water-cresses. Send round the best bread sauce, fried bread crumbs, and a rich brown gravy containing the liver pounded, half a glass of red wine, a tea-spoonful of red-currant jelly, and the juice of a lime

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