1003. - Guinea Fowls

These birds must be very young, for, being naturally very dry, they are not eatable if more than twelve months old; they are generally larded, and served plain roasted, rather well done; they are trussed like the common fowl, and require nearly three-quarters of an hour to roast. It has very much the flavor of the pheasant, and should be allowed to hang as long as it can without being too far gone. Serve with a rich brown gravy and bread sauce; it will take from forty-five to fifty minutes.

1004.- Pea Fowls

These magnificent birds make a noble roast, and when young are very excellent; they are larded, or plain roasted, and served with the tail feathers which have been preserved, stuck into the bird, the head, with its feathers on, being left folded up in paper, and tucked under the wing; roast about an hour and a half; take the paper from the head and neck; dress it upon your dish with water-cresses, and the gravy and bread sauce separate in a boat.

Made Dishes Of Poultry. 1005. - Fowl A La Provencal

Partly roast the fowl; cut it up, detaching the wings and legs, carefully dividing side bones, neck bones, breast, and back in as handsome pieces as possible; take eight or ten large onions, which cut in slices of moderate thickness, make in a stewpan a layer of the sliced onion with some chopped parsley, then lay upon it some of the fowl, again a layer of the onion and parsley until the whole of the fowl and onion are used; place in two bay-leaves and about as much salt as would fill a large teaspoon, four table-spoonfuls of olive oil, or, if that is not to the palate, substitute cream; it should simmer gently until enough, and then be dished, the onion in the middle: serve with a little sauc

1006. - Fowl A La Bechamel

If you have had a roast capon for the second course the day before, and only a little cut from the breast, take a sharp knife and cut through the breast bone down nearly to the rump, left of the breast, take off the skin and cut it up as you would for pulled fowl; have ready in a stewpan a little good white sauce, chopped parsley, and shalot, a little piece of mushroom chopped; boil all this together, keeping it quite thick, scrape out any thing remaining in the inside of the fowl, then season with lemon-juice, salt, and cayenne pepper: fill in the fowl, imitating a whole fowl, cover it with breadcrumbs, sprinkle clarified butter all over the bread-crumbs, butter paper and tie round the fowl, put it into the oven to brown the top and get hot through; when done a light brown take off the paper, and put it into your dish with a good sauce under it.

1009. - Dumpokht

Clean and truss a fowl, or rabbit, as for roasting; then stuff it with sultana raisins, pistachio-nuts, and boiled rice in equal parts. Rub fine one ounce of coriander-seed, freed from the husks, four onions, a dozen peppercorns, six cloves, and a teaspoonful of pounded ginger. Set twelve ounces of butter in a stewpan over the fire, rub the pounded ingredients over the fowl or rabbit, and let it fry until perfectly well browned and tender. Have boiled in a quart of white broth twelve ounces of rice, two ounces of raisins, two ounces of pistachio-nuts, and two of almonds, the two latter blanched, and cut into thin slices. When the rice is nearly tender, strain off the broth, and add the rice to the fried fowl; stir the whole well, that the butter may completely saturate the rice, and keep it near the fire to swell till wanted. In serving surround the fowl with the rice.

Observe that, in pounding the onions, the juice only is used with the spices.