Fill the inside of a CHICKEN with large Oysters and mushrooms and fasten a tape round to keep them in. Put it in a tin pan with a cover, and put this into a large boiling pot with boiling water, which must not quite reach up to the top of the pan the CHICKEN is in. Keep it boiling till the CHICKEN is done, which would be in about an hour’s time after it begins to simmer. Remove the scum occasionally, and replenish with water as it boils away; take all the gravy from it and put it into a small Saucepan, keeping the CHICKEN warm. Thicken the gravy with butter, flour, and add two tablespoonfuls of chopped Oysters, the yolks of two eggs boiled hard and minced fine, some seasoning, and a gill of cream. Boil five minutes and dish the FOWLS.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)