Boiled Fowl with Oysters
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Archive recipe
A historic Victorian British dish of young fowl, oysters, eggs, cream and mace. Adapted from Boiled Fowl with Oysters, from The Book of Household Management (1861).
Adapted from Boiled Fowl with Oysters, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/boiled-fowl-with-oysters.md.
The dish
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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 1-1/2 hour, or rather longer
Take the gravy that has flowed from the oysters and fowl
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)