How to Cook in Casserole Dishes

by Marion Harris Neil

GUINEA FOWL EN CASSEROLE

• 1 large guinea fowl
• 1 onion
• 4 tablespoonfuls cream
• A bunch herbs
• 2 celery stalks
• 2 heaping tablespoonfuls (2 ozs.) butter
• 2 heaping tablespoonfuls (2 ozs.) flour
• ½ pint (1 cup) white stock
• 1 blade mace
• 6 whole peppers
• 2 slices carrot
• ½ pint (1 cup) milk
• Salt and pepper

Draw and truss the guinea fowl; then put it into a casserole with sufficient hot water to cover, then bring to the boil, and simmer gently until the bird is cooked. Take it up and let it cool.

Measure half a pint of the water the guinea fowl was boiled in. Put this into a pan with the milk, add the onion, mace, carrot, herbs, celery, whole peppers, and the stock; bring slowly to boiling point; then simmer for ten minutes.

Melt the butter, stir in the flour, then stir in the boiling stock. Cook slowly for ten minutes, season with salt and pepper, add the cream.

Cut the guinea fowl into neat joints. Put these into a casserole, strain the sauce over, put it on the fire, and heat up; make quite hot without boiling.

Serve in the casserole.