Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)BOILED FOWL WITH OYSTERS.
(Excellent.)
944. 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 1-½ 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: 1-½ hour. Average cost, 4s. 6d.
Sufficient: for 3 or 4 persons.
Seasonable: from September to April.