The 1901 Cookbook Archive
No. 1032 — Ordinary Roast Capon or Poularde
English historical translation of Molokhovets recipe No. 1032 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt a capon or poularde, wrap in buttered paper and roast on a spit, basting with butter, or roast on a baking sheet.
Once cooked, put on a platter. Melt one spoonful of butter in a saucepan, brown two spoonfuls of grated stale white bread, mix with the roasting juices and pour over the bird.
Serve a salad separately.
Historical editorial note: The source specifies no modern internal-temperature standard.
Original source: Read Russian recipe No. 1032. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.