The 1901 Cookbook Archive
No. 1037 — Braised Capon or Poularde Stuffed with Rice
English historical translation of Molokhovets recipe No. 1037 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as for turkey, see No. 782, but use only half the quantity of stuffing.
Serve with brown Madeira, truffle or other sauces, Nos. 406–408.
Historical editorial note: The Russian entry cites No. 782 as printed. No independent stuffing method is given.
Original source: Read Russian recipe No. 1037. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.