Home › The Waldorf Kitchen › Broiled Guinea Fowls

Broiled Guinea Fowls

Pluck, singe and draw two or three Guinea fowls, wash them thoroughly, and split down the backs; wipe dry and flatten them slightly. Dust, salt and pepper over both sides, dip them in flour, and put them on a gridiron over a clear fire. Brush over frequently with a little butter, and when they have been cooking for about fifteen minutes, put them on a dish, pour over a rich gravy, and garnish with mashed potatoes.