Roast Guinea-Fowl
From Practical household cookery, 1891
Serves 4
Guinea-fowls are poultry, often served as a substitute for game.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 143. The excerpt below is the record exactly as published.
ROAST GUINEA-FOWL Draw, singe, and truss two guinea-fowls for roasting ; cut six ounces of fat bacon in small strips
Cook this with the app: pantry check, scaling, and the assistant.