1913 - Dishes and Beverages of the Old South

Guinea Hen in Casserole

DDV CULINARY

Stick six cloves in a cored and pared apple,
thrust a heart of celery in the core space,
then fit it inside a guinea hen, buttered, salted and peppered inside.
Pack in grated bread crumbs--all there is space for.
Truss, grease, season, set in a hot oven, and brown lightly all over,
then lay in a casserole on a bed of
sliced carrots,
young green peas,
shredded green peppers,
sliced tomatoes
and tiny onions,
parboiled for five minutes.
Add a large lump of butter, rolled in flour,
a cup of hot water or weak broth,
cover close, and cook an hour in a hot oven.
Serve on the vegetables, bedded firmly,
with tart jelly melted to barely run, splashed over the breast.