Fowl stuffed with oysters, steamed and a sauce made from the liquor, thickened with yolks and cream. Pronounced 'excellent' by Mrs.B.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
BOILED FOWL WITH OYSTERS.
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.
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