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Broiled Guinea-fowl

Broiled guinea fowl served on watercress with salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Guinea-fowl

Ingredients

Directions

Prepare

  1. Singe the guinea fowl to remove any feathers.

  2. Draw and split the guinea fowl.

Broil and serve

  1. Broil the guinea fowl as you would for chicken.

  2. Serve the broiled guinea fowl on a bed of watercress with a salad.

Recipe from a historical cookbook (Internet Archive).

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 browns and firms up under the broiler's direct heat.

“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.

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