BOILED FOWL, with Oysters

Ingredients

• 1 young fowl
• 3 dozen oysters
• the yolks of 2 eggs
• 1/4 pint cream

Instructions

1. Truss a young fowl as for boiling;
2. 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.
3. Keep it boiling for 1-1/2 hour, or rather longer;
4. then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity;
5. stir in the cream and yolks of eggs, add a few oysters scalded in their liquor;
6. 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.
7. A blade of pounded mace added to the sauce, with the cream and eggs, will be found an improvement.