Guinea Fowl
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- guinea fowl
- butter
- salt
- lardone (cured pork fat)
- paper
- olive oil
Instructions
- Hang the guinea fowl well. Put a ball of butter kneaded with salt inside and stud the breast with cured pork fat.
- Wrap in paper spread with cold butter and dusted with salt; spit-roast.
- At two-thirds done, remove the paper and finish cooking/coloring at the fire, basting with oil and salting again. Same method suits a young turkey.