793a Spit-roasted capon or fattened fowl, another way

Kaplun ili puljarka zharenye na vertele drugim manerom

Preparation info
    • Difficulty

      Medium

Appears in

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • capon or fattened fowl
  • ½ lb butter
  • ½ glass flour

Method

Clean the fowl and attach it to the spit. Baste with butter and roast the bird before the fire, gently turning the spit, for 45 minutes before serving. When the bird begins to brown, lightly sieve flour onto the bird, using a small tea strainer. Drizzle with butter and continue cooking. After five minutes, flour the bird again and drizzle on more butter. Then strew with grated bread crumbs and