No. 1033 — Another Spit-Roasted Capon or Poularde
English historical translation of Molokhovets recipe No. 1033 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the capon or poularde and fasten securely to a spit. About three quarters of an hour before serving, brush with butter and roast slowly turning before the fire.
As it begins to brown, dust lightly with flour passed through a small sieve and sprinkle with butter.
After about five minutes, dust with flour again, sprinkle with butter and then coat with grated white bread. Brown fully.
Remove from the spit, pull out the trussing threads, arrange on a platter with some melted butter and serve with fresh or pickled salad, Nos. 1343–1366, or cherry purée No. 3794.
To provide
1 capon or poularde and ¼ Russian pound of butter | ½ glass of flour and 1–2 spoonfuls of grated bread |