FOWL, Boiled, with Oysters. (Excellent.)
Ingredients.—1 young fowl, 3 dozen oysters, the yolks of 2 eggs, ¼ pint of cream. Mode.—Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into a jar, and plunge the jar into a saucepan of boiling water. Keep it boiling for 1½ hour, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, add a few oysters scalded in their liquor; let the sauce get quite hot, but do not allow it to boil; pour some of it over the fowl, and the remainder send to table in a tureen. A blade of pounded mace added to the sauce, with the cream and eggs, will be found an improvement. Time.—1½ hour. Average cost, 4s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to April.