Guinea Fowl, Larded
Ingredients
Directions
Skewer the Guinea fowl like a pheasant.
Lard the fowl and place it to roast at a brisk fire.
Baste it well with butter while roasting.
Season with coarse sea salt before removing from the fire.
Serve with gravy in the dish first, then place the Guinea fowl on top.
Accompany with bread sauce.
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.
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