Roast Guinea-fowl, Larded
Ingredients
Directions
Prepare
Truss the guinea-fowl like a turkey if roasting plainly, or like a pheasant if larded.
Roast and serve
Roast the bird over a brisk fire, basting it well.
Shortly before serving, dredge the bird with a little flour to create a frothy appearance.
Serve with a little gravy in the dish and a tureen of the same, along with well-made bread sauce.
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 cooks through during roasting and is served whole.
- Lardoons
- Add fat that bastes the lean bird and keeps it moist as it roasts.
- Flour
- Dredged over the bird near the end to form a light, frothy crust for appearance.
The step that matters
Dredging the bird with flour before serving. Flour dusted on shortly before serving needs time in the heat to set and brown lightly; adding it too early can scorch, and too late leaves it raw-tasting and pale.
“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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