No. 1012 — Another Method for Roast Hen
English historical translation of Molokhovets recipe No. 1012 from the 1901 Russian cookbook, retaining original methods and measures.
The source first suggests giving a fattened hen a dessert-spoonful of vinegar, keeping it in a room and slaughtering it two or three hours later.
Alternatively, after slaughter it suggests keeping the bird in cold water for an hour, then burying it in sand for a full day.
Pluck, eviscerate and salt the hen, and roast on a spit or baking sheet, basting with butter and rich broth.
Melt a spoonful of butter, brown a spoonful of grated stale white bread in it and pour this over the hen. Strain the roasting juices and add them to the serving dish. Serve with salad.
To provide
1–2 hens | 2–3 spoonfuls of butter, grated bread and salt |