This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 cups cooked duck 2 tablespoons fat
1 tablespoon flour
Salt and pepper
1 1/2 cups consomme or bouillon 1 clove
1/4 teaspoon mace Chopped sweet pepper
Melt the fat and add the flour, then stir in the ham. Season with salt, pepper, paprika, onion, celery, sweet pepper and parsley. Stir for two minutes, add the consomme or bouillon, the clove and mace. Simmer one hour. Strain this sauce and stir in the cooked duck, cut into cubes. Cook just enough longer to heat all thoroughly. Serve with diamonds of fried hominy or mush.
Roast the guinea fowl either with or without stuffing, keeping it well basted and the breast covered with a slice of fat bacon, which may be removed five minutes before serving. Have the oven very hot ( 500° F.) for the first fifteen minutes; then reduce to 3 50° F. Allow thirty-five to forty minutes for a medium-sized bird. Serve with currant jelly and giblet sauce.
1 guinea fowl 4 slices bacon
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
A guinea fowl makes a delicious fricassee. Clean and cut in pieces. Place bacon in pan and when it has fried long enough to extract some of the fat, add the pieces of the fowl and brown them well. Add the flour, stir until thoroughly mixed, and then add two cups hot water, salt and pepper, and stir until the gravy boils. Cover well and simmer until the meat is tender, which is generally in one and one-half to two hours. Serve with the gravy from the bottom of the pan, adding more salt and pepper if needed.
These fowls are cooked in the same way as turkeys. They should be larded with shreds of bacon, trussed and roasted about one and one-fourth hours.
Clean the birds and split them down the back. Sprinkle with salt and pepper, dust with flour to keep in the juices and broil in a wire broiler, laying the inside first to the fire. Allow about ten minutes for quail, twenty-five to forty minutes for partridges and pheasants. When done, lay them on a warm dish and butter or oil them plentifully on both sides. During the broiling, if the breasts are quite thick, cover the broiler with a pan, and see that the fire is not too hot.
Clean the birds and split them down the back. Dip them quickly into hot water and sprinkle with salt, pepper and flour. The water causes the seasoning to adhere more thickly to the meat. Place the birds in a small baking-dish with the inside of each upward; place a teaspoon of butter or other fat in each bird, add a cup of water, and roast in a very hot oven (500° F.) allowing fifteen to twenty minutes for quail and proportionately longer for larger birds. After the first fifteen minutes reduce the heat to 350° F. Baste every five minutes after the first fifteen. Thicken the gravy, add salt and pepper if necessary, and pour over the birds.