Dress a full-grown spring CHICKEN the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with Oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the CHICKEN is tender. Dish up the CHICKEN on a warm dish, then pour the gravy into a Saucepan, put into it a tablespoonful of butter, half a cupful of cream or rich milk, three hard-boiled eggs chopped fine, some minced herbs and a tablespoonful of flour. Let all boil up and then pour it over the CHICKEN. Serve hot.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)