Guinea Fowl

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

main

a piece of slitted fat bacon
a croûton of fried bread ↝ Bread, vegetable [Yeast breads]
watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

sauce

a good Espagnol sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Egg sauce ↝ Egg, whole, raw [Eggs and omelets]
Soubise sauce

Instructions (7)

Truss the guinea fowl.
Place a piece of slitted fat bacon on the breast.
Roast in front of a brisk fire as for pheasant.
Serve on a croûton of fried bread.
Garnish with watercress.
Serve with a good Espagnol sauce and bread sauce in sauceboats.
Egg sauce or Soubise sauce are very good with this bird.

Original Text

Guinea Fowl.
(Pintade rôtie.)
TRUSS and place a piece of slitted fat bacon on the breast and roast in front of a brisk fire as for pheasant, serve on a croûton of fried bread, garnish with watercress and serve with a good Espagnol sauce and bread sauce in sauceboats. Egg sauce or Soubise sauce are very good with this bird.

Notes

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