Draw and singe the pair of guinea hens, removing the wings, thighs and legs and leaving the breast whole. Break the back of the carcass and then place in a deep Saucepan and add seven cups of boiling water and steam slowly until tender. Add
- A piece of carrot,
- One small onion,
- One branch of celery
for flavoring and then lift and set the thighs and breast aside for future use. Pick the meat from the back of the carcass and add to two and one-half cups of the stock. Season and thicken slightly. Now place the legs and wings in a casserole dish and add
- One cup of peas,
- The prepared gravy,
- Four boiled onions.
Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss