Roast Guinea Hen

Ingredients

• 1 guinea hen
• Raisin Stuffing (see page 274)
• Salt
• 3 tablespoons butter
• 2 tablespoons flour
• Flour for dredging
• 1/4 cup melted chicken fat, or drippings
• 2/3 cup boiling water

Instructions

1. Dress, clean a guinea hen, stuff with Raisin Stuffing (see page 274) and truss.
2. Place on its back in a roasting pan, rub the entire surface with salt, and spread breast and legs with a mixture made of three tablespoons butter and two tablespoons flour.
3. Dredge bottom of pan with flour.
4. Place in a hot oven. When flour is well browned reduce the heat and baste.
5. Continue basting every ten minutes until guinea hen is tender. For basting use one-quarter cup melted chicken fat, or drippings and two-thirds cup boiling water, adding more water if necessary.
6. Turn the guinea hen while cooking that it may brown evenly.
7. Serve with brown gravy made from fat in pan. Makes a good Christmas dinner for two. Bake in the oven for about 1 hour at 425 degrees for 15 minutes, 375 degrees for remainder of time.