Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A guinea-fowl
  • calves’ brain
  • larding fat
  • slices of bread
  • butter
  • 1 gill of sour cream
  • 1 onion, salt and pepper


Lard the breast of the guinea-fowl very closely with thin slices of larding fat, sprinkle it with salt and roast, adding a sliced onion and basting frequently with butter. Pour sour cream over it and serve with this sauce and slices of bread fried in butter, on which is heaped stewed calves’ brain, well seasoned with salt and pepper. Baked potatoes, black currant jelly and salad are served with it.