Fowls marinaded.
RAISE the skin from the breast-bone of a large fowl
with your finger; then take a veal sweetbread and cut it
small, a few oysters, a few mushrooms, an anchovy, some
pepper, a little nutmeg, some lemon-peel, and a little
thyme; chop all together small, and mix it with the yolk
of an egg, stuff it in between the skin and the flesh, but
take great care you do not break the skin; and then put
what oysters you please in the body of the fowl. Paper
the breast, and roast it. Make good gravy, and garnish
with lemon. You may add a few mushrooms to the
sauce.