Braised Guinea Fowl

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 guinea fowl (need not be young)
  • 2 medium onions
  • sprig of thyme, parsley and marj


In a large, deep casserole with a close-fitting lid, place the onions cut into rings, the herbs, and the celery cut finely. On this bed of vegetables place the bird, rubbed over with flour, salt and pepper, and brushed with melted butter. Put enough stock or stock and white wine just to cover the vegetables. Closely cover the casserole and put in the preheated o