No. 1091 — Roast Capercaillie
English historical translation of Molokhovets recipe No. 1091 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a capercaillie and soak it in weak vinegar boiled with spices No. 3575, Part II, for eight to ten hours or even two to three days.
Lard with ¼ Russian pound of pork fat and roast on a baking sheet, basting frequently with two spoonfuls of butter, then with the bird's own juices.
Towards the end pour over sour cream if the bird is to be served hot. After the last basting, sprinkle with breadcrumbs or grated dried white bread.
In ten minutes, when browned, carve as described in the general note, arrange on a dish and pour over strained sauce. For cold serving, omit the sour cream.
The source additionally reports that some cooks buried the bird in garden soil for twenty-four hours to tenderize it.
To provide
1 capercaillie and 2 spoonfuls of butter | ¼ Russian pound of pork fat and optional ½ glass of sour cream |