roast guinea fowl
(from Common Sense in the Household by Marion Harland, 1871)
Ingredients:
Instructions:
(from Common Sense in the Household by Marion Harland, 1871)
Ingredients:
2 guinea fowl, young
stuffing of choice
butter
shallot, chopped
parsley or summer savory
browned flour
currant or other tart jelly
Instructions:
A pair of young Guinea fowls, stuffed and roasted, basting them with butter, until they are half done, deserves an honorable place upon our bill of fare. Season the gravy with a chopped shallot, parsley or summer savory, not omitting the minced giblets, and thicken with browned flour. Send around currant, or other tart jelly, with the fowl. A little ham, minced fine, improves the dressing.
I thought an interesting recipe. My Granny who lived in Lexington, Ky. raised Guinea fowl.
Last edited by a moderator: