795 Spit-roasted capon or fattened fowl with juniper berry sauce

Zharenyj kaplun ili puljarka s sousom iz mozhzhevelovykh jagod


  • capon
  • ½ spoon juniper berries
  • 1 French white roll
  • 2 eggs
  • 2 spoons ordinary cheese
  • 2–3 spoons butter
  • 3 spoons ground rusks
  • salt
  • [an additional tablespoon juniper berries to rub over the bird]


Pound together in a mortar ½ spoon juniper berries, 1 glass grated bread crumbs, 1 spoon butter, 2 eggs, and 2 spoons ordinary cheese. Rub the mixture through a fine sieve and fill the capon with this stuffing. Pound and sieve an additional tablespoon of juniper berries. Rub the berries over the capon and a sheet of paper, tie the bird up in the paper, and cook it on a spit, basting with butter. Remove the paper, strew the bird with pounded rusks, and baste with the pan juices. When the bird has browned, transfer it to a platter. Pour on butter, browned with 2 spoons ground rusks.