Recipes > Meat > African Hen

African Hen

Gallina di Faraone


This fowl, that resembles the partridge, should not be too fresh, like all game.

The best way to cook the African hen is roasted at the spit. Put in the inside a ball of butter dipped in salt and wrap it in a piece of paper greased with butter and sprinkled with salt. This paper must be removed when the fowl is nearly cooked, and then the cooking is completed greasing with more butter and adding more salt.


Print recipe/article only


The Italian Cook Book (1919).

comments powered by Disqus