Cookery for every household

that bird in taste, only the flesh is inclined to be dry. Guinea-fowl is very often served in place of game when the latter is out of season. It may be cooked according to almost any of the recipes given for fowl or pheasant. 1166. Roast Guinea-fowl (Pintade Rotie) Follow directions given for Roast Fowl (Recipe 1126). As the flesh is inclined to be dry, the breast is very often larded ; it must in any case be well covered with bacon, and the basting must be well attended to. Oyster or celery sauce may be served separately. Time to roast, ¾ to 1 hour. 1165. Preserved Goose (Confit d’Oies) Fat Geese. This is made in countries where geese are fattened up for foie gras. It is an excellent method of preserving the geese for winter use. Clean and empty the birds and take from them all the soft fat. Melt the grease slowly over the fire and then strain It into a large saucepan. Cut the geese into four or six pieces according tosize, and prick well through the skin, to allow the fat from the flesh to escape in the cooking. Put the pieces of goose into the melted fat in the saucepan, and allow them to cook slowly by the side of the fire until tender. The fat must not be allowed to become too hot, as the meat should poach only and not fry. When ready, lift out the pieces, spread them out on a dish and let them cool. When cold, put them into a large terrine or jar. Strain the grease carefully through a piece of muslin, leaving the meat juice at the foot of the saucepan, as this would prevent the fat from keeping. When the fat has cooled a little, but is still in a liquid condition, pour it over the pieces of goose, covering them entirely. There must be a good coating of fat on the top of the meat, to prevent the air entering Place the terrine or jar in a cool place and when the fat is firm, cover it with muslin. The confit d’oie will keep all winter if it is carefully prepared and stored in a 1167. Fricassee of Guinea-fowl (Fricassee de Pintade) 1 guinea-fowl. ½ lb. fat bacon. 2 table-sps. flour. Pepper. Salt. A pinch of nutmeg. 1 pt. water or stock. 1 table-sp. chopped onion. A squeeze of lemon juice 1 dessert-sp. red-currant jelly. Forcemeat balls. Cut the guinea-fowl in small neat joints (see p. 276), removing as much of the skin as possible and any unnecessary bone. Put 2 small table-spoonfuls of flour on to a plate, add a seasoning of pepper, salt, and a pinch of nutmeg, and mix together. Dip the pieces of guinea-fowl into this and coat them well. Then cut the bacon in small thin strips, put it into a hot frying pan, and cook it a few minutes without allowing it to become too brown. Now lift it out, draining it from the gravy, and place it in a stewpan. Put the guinea-fowl, a few pieces at a time, into the hot bacon fat and fry them until brown on all sides. Then place them beside the pieces of bacon in the stewpan. Put any remaining flour into the frying pan, stir it until brown, pour in the stock or water, and continue to stir until boiling, rubbing down all browning from the sides of the pan. Strain the sauce over the guineafowl, &c., add the onion, red-currant jelly and lemon juice, put the lid on the pan and stew slowly