Recipe or source entry
Guinea Fowl
When two of these are served for a dish, one should be larded and the other covered with a layer of fat. bacon; roast them before a brisk fire for about twenty minutes; glaze and dish them, up with watercresses; pour some gravy under, and serve bread-sauce separately in a boat.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter15/guinea-fowl.html- Legacy revision
8531e8373e9b- Source checksum
7a2b76b077a40a1625ab61ea439caec2cfacbb10aa538fcd25a7f31a1255caa2- Legacy text checksum
526618ca5898716dab2b8d03d7be8eeeea5e12dcc4b46e3466fbb30d48aa9e85
Cite this page
Guinea Fowl. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter15/guinea-fowl.html