The 1901 Cookbook Archive
No. 1049 — Boiled Capon in Tomato Sauce
English historical translation of Molokhovets recipe No. 1049 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the capon and cover with cold water plus a spoonful of butter, root vegetables and a bunch of herbs, or with prepared meat or chicken broth. Salt and boil until tender.
Prepare a white sauce from flour, butter and 2½ glasses of the capon's cooking broth; boil, then add a spoonful of ready tomato purée and a little butter.
Pour over the capon arranged on a dish. Optionally garnish with six to ten poached eggs that have also been briefly fried in hot fat.
Historical editorial note: The source includes an optional method of frying poached eggs; the exact egg-cooking conditions are historical.
Original source: Read Russian recipe No. 1049. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.