Recipe by mollypaul
Many people raise Guineas now, making them available for a wider range of people than hunters. This fowl is good with nearly any stuffing you might wish. One might use wild rice stuffing, chestnut stuffing or the old standby sage stuffing for good effect. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Directions See How It's Made
- Preheat oven to 350°F.
- Wash hen and lard with salt pork.
- Fill with stuffing of your choice.
- Close opening and truss.
- Place breast-side down in an uncovered roasting pan.
- Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.