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.