From: The Thorough Good Cook

Poultry: 21. Capons a la Turque

Take two white capons, empty them, and put them into warm water that they may disgorge the blood. Have ready some rice which has boiled till soft in rich broth; put this rice, well seasoned, into the bodies of the capons; then truss them, cover them with layers of bacon, wrap them up in paper, and spit them ; they must be an hour roasting. When done, dish them with a garnish of soft rice, and a smooth sauce.

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