Roast Guinea-Fowl
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can also be stuffed and baked.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 198. The excerpt below is the record exactly as published.
ROAST GUINEA-FOWL. When guinea-fowl is young and tender, it is vfery nice. To dress it, pluck it carefully, singe it, draw it without breaking the entrails, and wipe it with a wet towel; if stuffing is desired, use any of the force-meats already given for duck or goose, omitting the sage. Roast the birds before an open fire, or bake them in a hot oven, seasoning them, after they are brown, with salt and pepper; cook them rather well done, and then serve them hot, with plenty of currant-jelly
Cook this with the app: pantry check, scaling, and the assistant.