Roast Guinea Fowl

Preparation info

  • 4–5

    helpings
    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 guinea fowl
  • 2 oz. butter
  • salt and pepper
  • 2</

Method

Prepare the bird, mix the butter and seasoning, place in body of bird. Truss the bird, lay slices of bacon over the breast, and roast in a moderately hot oven (350°–375° F., Gas 4–5) 1–1½ hr., basting frequently. When the bird is almost cooked, “froth” the breast, i.e. dredge with flour, baste and finish cooking. Wash and dry watercress, toss lightly in