ROAST GUINEA-FOWL, Larded
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- A Guinea-fowl
- lardoons
- flour, and salt
Instructions
- When this bird is larded, it should be trussed the same as a pheasant;
- if plainly roasted, truss it like a turkey.
- After larding and trussing it, put it down to roast at a brisk fire;
- keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely.
- Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce.