The 1901 Cookbook Archive
No. 1011 — Ordinary Roast Hen
English historical translation of Molokhovets recipe No. 1011 from the 1901 Russian cookbook, retaining original methods and measures.
Singe, eviscerate and salt the hen as described in the cookbook's general note.
Put it on a small baking sheet, brush with butter, add two or three spoonfuls of water and place in a hot oven.
When browned on all sides, reduce the heat and baste with the juices every ten minutes. Serve with fried potatoes and a salad, as in Section X.
To provide
One hen weighing 4 Russian pounds | 2–3 spoonfuls of butter |
Historical editorial note: The historical roasting directions do not specify a safe internal temperature.
Original source: Read Russian recipe No. 1011. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.