| How To Cook: |
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1. Truss a guinea fowl and brown it in butter or dripping, in a flameproof casserole.
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2. Remove, and then fry red cabbage, finely shredded.
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3. Add peeled chestnuts and apples, sliced, peeled and cored.
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4. Place the bird on top, add red wine, stock and seasoning to taste.
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5. Cover, and cook for 1˝ - 2 hours, until the cabbage and chestnuts are cooked.
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