Roast Guinea Hen
"Because guinea hen is naturally dry, it should be covered wtih sheets of barding fat during roasting."
Preheat the oven to 350 degrees F. (180 C.) Rub the guinea hens liberally inside and out with salt and pepper. Place them on a rack in a shallow roasting pan and lay sheets of salt pork over the breasts. Roast for 45-60 minutes. Serves 4.
Source: The Fannie Farmer Cookbook
Guinea Hen Braised in Cream
Melt the butter in a large skillet over medium heat. Lightly brown the guinea hens in the butter; sprinkle them with salt and pepper, remove from the pan, and set aside. Brown the onions in the fat remaining in the pan. Return the guinea hens to the pan and pour the cream over them. Cover and simmer for 40 minutes, basting with the cream every 10 minutes. When done, remove guinea hens to a warm platter. Add the lemon juice and cranberry jelly to the cream and pan drippings and simmer, stirring, for 2-3 minutes. Spoon over the guinea hens before serving. Serves 4.
Source: The Fannie Farmer Cookbook
Guinea Hen
2 to 3 servings
Clean guinea. Lard it * with Salt pork. Fill it with Onion, Bread or other Dressing. Close the opening. Truss the bird. Place it in a pan breast down. Roast it uncovered in a moderate oven 350 degrees F. for 1 hour. Roast it breast side up for 1 hour longer or until tender. Baste it every half hour. Thicken the drippings with Flour for gravy.*
*Use small thin strips.
*Gravy
Remove the meat from the pan. Place it where it will remain hot. Pour off all but 2 tablespoonfuls of the drippings. Blend into them: 1 or 2 tablespoons flour. Stir the gravy with a wire whisk. Add slowly until the gravy has the right consistency, cooking it slowly and stirring it constantly, about 1 cupful of : hot stock, stock substitute, hot milk or hot water and cream. Season the gravy with: Salt, pepper, minced herbs, fresh or dried, grated lemon rind, ets. Color it with: a few drops of Caramel or Kitchen Bouquet. Strain the gravy, reheat it and serve it.
Source: The Joy Of Cooking