Skip to main content
Main

Guinea Fowl

A roasted guinea fowl larded with bacon, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Guinea Fowl

Ingredients

Directions

Prepare

  1. If desired, lard the guinea fowl by inserting strips of fat bacon into the meat.

  2. If you prefer, simply tie a slice of fat bacon over the breasts of the guinea fowl.

Roast and serve

  1. Roast the guinea fowl until fully cooked and golden brown.

  2. Serve hot.

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 becomes tender and juicy when roasted through.
Fat bacon
Adds fat that bastes the lean meat, keeping it moist and helping the skin brown.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes