Guinea Fowls, Pea Fowls, Pullets, Chickens, and Turkey Poults

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Main

Guinea Fowls ↝ Guinea hen, meat only, raw [Poultry Products]
Pea Fowls ↝ Peas, green, raw [Vegetables and Vegetable Products]
Pullets
Chickens ↝ Chicken, ground, raw [Poultry Products]
Turkey Poults ↝ Turkey, Ground, raw [Poultry Products]

Optional additions

larded ↝ Lard [Fats and Oils]

Sauces

gravy under ↝ Gravy, NFS [Dips, gravies, other sauces]
bread and egg sauces ↝ Sauce, NFS [Dips, gravies, other sauces]
bread and egg sauces ↝ Egg, whole, raw [Eggs and omelets]

Instructions (3)

Roast the fowl (Guinea Fowl, Pea Fowl, Pullet, Chicken, or Turkey Poults) either larded or plain.
Serve with gravy underneath.
Serve with bread and egg sauces in separate boats.

Original Text

Guinea Fowls, Pea Fowls, Pullets, Chickens, and Turkey Poults.

To be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats.

Notes

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