Update date: 11 October 2013

Guineaflowl with liver balls, turnip cabbage, potatoes and lettuce


Liver ballsi:

  • 30 dag liver
  • 1 egg
  • 1 roll: crumbs
  • marjoram
  • 1 bunch parsley
  • onion
  • salt
  • pepper
  • nutmeg

Stewed guineafowl:

  • 1 guineafowl
  • 1 cup broth
  • 4 cloves garlic, pressed
  • 2 apples
  • 1 large kohlrabi
  • 5 dag butter
  • ocet
  • potatoes
  • salt
  • white pepper
  • 1 lettuce
  • 1 bunch parsley
  • flour




Peel and grate coarsely turnip cabbage and cook together with its finely chopped leaves. Drain, add salt, pepper and vinegar. Add garlic and bunch of finely chopped parsley. Cook potatoes, place them in bowl and sprinkle with garlic, parsley and hot butter. Clean and wash guineafowl, dry with cloth. Rub with salt, a bit if pepper and garlic. Leave for 2- 3 hours in fridge. Fry on all sides in roasting tin, then stew until tender basting with stock. Remove cores from apples, garnish with other vegetables and place in the middle of platter.

Liver balls

Mince raw liver and season it. Form balls, roll in egg and breadcrumbs and drop in boiling water. Remove after a couple of minutes and garnish with parsley.



This meal was prepared by the Country Homemakers’ Association from Ornontowice during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 1st place in amateur category.