Boiled Fowl with Oysters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
fowl preparation
sauce
garnish
Instructions (10)
  1. Cut the skin down the back, and carefully slip it up so as to take out all the meat.
  2. Mince the meat with one pound of beef-suet, cut small, and beat them together in a marble mortar.
  3. Take a pint of large oysters cut small, two anchovies cut small, one shallot cut fine, a few sweet-herbs, a little pepper, a little nutmeg grated, and the yolks of four eggs.
  4. Mix all together and lay that on the bones, draw over the skin and sew up the back.
  5. Put the fowl into a bladder.
  6. Boil it an hour and a quarter.
  7. Stew some oysters in good gravy thickened with a piece of butter rolled in flour.
  8. Take the fowl out of the bladder, lay it in your dish and pour the sauce over it.
  9. Garnish with lemon.
  10. It eats much better with the same sauce.
Original Text
CUT the skin down the back, and carefully slip it up so as to take out all the meat, mince it with one pound of beef-suet, cut it ſmall, and beat them together in a marble mortar: take a pint of large oysters cut ſmall, two anchovies cut ſmall, one ſhalot cut fine, a few sweet-herbs, a little pepper, a little nutmeg grated, and the yolks of four eggs; mix all together and lay that on the bones, draw over the skin and sew up the back, put the fowl into a bladder, boil it an hour and a quarter, stew some oysters in good gravy thickened with a piece of butter rolled in flour; take the fowl out of the bladder, lay it in your dish and pour the sauce over it. Garnish with lemon. It eats much better with the same sauce.
Notes
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