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Roasted Capon

4 servings

Ingredients

• 1 pcs Capon
• bacon slices (a little)
• butter (a little)
• 1 large cup sour cream

Instructions

1. A capon is a young, castrated, fattened rooster and is preferable to ordinary chickens.
2. The best capons are quite fat, with small, blunt spurs and tender claws.
3. After slaughter, hang for several days.
4. Pluck and prepare according to instructions, without tearing the skin.
5. After trussing, finely lard or wrap with slices of bacon, tie with string, and roast with butter in a moderately hot oven.
6. First, place breast-side down and baste diligently to ensure it remains tender and juicy.
7. Place a piece of buttered paper on the breast to prevent it from drying out.
8. Finally, add 1 large cup of sour cream to the sauce.
9. Shortly before serving, remove the bacon slices and buttered paper, and pour a few spoonfuls of sauce over the roast.

Modernized from a treasured 19th-century German cookbook.