The 1901 Cookbook Archive
No. 1034 — Roast Capon, Poularde or Hen with Anchovy Sauce
English historical translation of Molokhovets recipe No. 1034 from the 1901 Russian cookbook, retaining original methods and measures.
Salt a cleaned capon, poularde or hen, lay thin slices of pork fat over it, wrap in buttered paper and roast on a spit, basting with butter.
When nearly done, remove the paper, sprinkle with grated bread and baste with the melted fat so the skin browns.
Once cooked, put anchovy butter inside the bird and serve with a salad, or arrange on a dish and pour over anchovy sauce, No. 411 or No. 397.
To provide
1 capon, poularde or hen | ½ Russian pound of pork fat and 1–2 spoonfuls of butter |
Original source: Read Russian recipe No. 1034. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.