The encyclopaedia of practical cookery

Guinea-Fowl Salad. — The remains of a cold roasted Guinea Fowl can be made into an excellent salad, as follows : Trim the flesh of all the skin, and cut it into equal-sized pieces. Thoroughly wash a lettuce, drain, and cut it into shreds ; put it in a salad-bowl with the pieces of meat, pour a mayonnaise sauce over, and serve. Guinea-Fowl Soup. — (1) Pick off all the meat from the whole or part of a cold roasted Guinea Fowl, put the bones, skin, trimmings, and stuffing (if any), into a saucepan with 2qts. of rich stock, and add a slice of raw ham, one onion, and 1 drachm of bruised celery-seed tied up in a muslin bag. Put the saucepan on the side of the fire, and simmer the contents gently for about two hours. Put the meat into a mortar, pound it well, sprinkle over 1 teaspoonful of salt, half that quantity of pepper, and grated nutmeg to taste. Strain the soup into another saucepan, add the pounded meat and 1 table-spoonful of ground rice mixed to a smooth paste with a little cold water, and boil for about twenty minutes longer ; then turn into a tureen, and serve with sippets of fried bread or toast. (2) Any remains of cold roast Guinea Fowl may be utilised as follows : Put the bones and trimmings into a stewpan with a shank-bone or a slice of lean ham, or the root of a Guinea Fowls — continued. dressed ox-tongue, one or two small onions, and two wellwashed heads of celery, pour in 2qts. of stock, and place it over the fire. When boiling, move the stewpan to the side, and keep the contents simmering for two hours or a little longer. Afterwards, strain the soup through a fine hair sieve into a clean stewpan. Finely chop the flesh of the bird and pound it in a mortar, add it to the soup, season with salt and a small quantity of cayenne, and stir in 2 tablespoonfuls of ground rice mixed smooth with a little water. Boil the soup very slowly at the side of the fire for half an hour longer. Turn it into a soup-tureen, and serve very hot with a plate of sippets of toast or or croutons of fried bread. If desired, some small game forcemeat quenelles can be poached and served in the soup. [illustration: Fig. 905. Roasted Guinea Fowl.] Roasted Guinea Fowl. — (1) Pluck, draw, and singe a Guinea Fowl, and truss it like a turkey. Tie some thin slices of bacon round, put it on a spit in front of a good clear fire, and roast until done. Place it on a dish, garnish with watercress (see Fig. 905), and serve with rich gravy in a tureen. (2) Pluck and singe a Guinea Fowl, draw it without breaking the entrails, and wipe it with a wet towel ; if stuffing is desired, use any forcemeat highly seasoned with herbs, but not with sage. Roast the bird before an open fire, or bake it in a hot oven, seasoning, after it is brown, with salt and pepper. Cook till well done, and then serve hot, with plenty of red-currant jelly. Roasted larded Guinea Fowl. —Pluck, singe, and draw a Guinea Fowl, lard the breast with strips of fat bacon, and truss it like a pheasant. Put it on a spit in front of a clear fire and roast for about an hour, basting frequently with butter. Sprinkle it well with flour, cook for ten or fifteen minutes longer, put it on a dish, pour round a little rich gravy, and serve with a sauceboatful of bread sauce.