No. 1035 — Roast Capon or Poularde with Juniper Berry Stuffing
English historical translation of Molokhovets recipe No. 1035 from the 1901 Russian cookbook, retaining original methods and measures.
Pound ½ spoonful of juniper berries, one glass of grated white bread, a spoonful of butter, two eggs and two spoonfuls of ordinary cheese in a mortar. Rub through a sieve and stuff the capon.
Pound another spoonful of juniper berries, rub them through a sieve and spread over the entire bird and over the paper used to wrap it.
Roast on a spit, basting with butter. Remove the paper, sprinkle with pounded breadcrumbs and pour over the roasting fat.
When browned, transfer to a platter and pour over butter browned with two spoonfuls of grated stale white bread.
To provide
1 capon or poularde ½ spoonful of juniper berries 2 spoonfuls of grated bread and 2 eggs | 2 spoonfuls of ordinary cheese 2–3 spoonfuls of butter 2–3 rusks and salt |