Cooking of Guinea Fowl
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Brown the sliced onions in a skillet.
Place the guinea fowl on top of the onions.
Add the strips of bacon over the meat.
Pour in a little water.
Cover and bake
Cover the skillet tightly with paper tied over the top.
Cook in a 350°F (175°C) oven until well done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Guinea fowl
- Provides the main meat, which becomes tender as it cooks slowly in the covered skillet.
- Onions
- Browning them first builds a sweet, savoury base for the sauce and the meat.
- Bacon
- Its fat bastes the meat as it cooks and adds a smoky, savoury flavour.
The step that matters
Cover the skillet tightly. A tight cover traps steam so the meat cooks gently in its own moisture. Without it, the surface can dry out before the meat is well done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.