Choose a young fowl, fill the inside with oysters, put it into a large jar, which stands in a saucepan, and boil for one and a half hours. There will be a quantity of gravy from the fowl, and oysters in the jar. Make this into white sauce with the addition of a little flour and butter, add the oysters to it, or serve it plain with the fowl. The gravy that comes from a fowl dressed in this manner will be a stiff jelly next day. The fowl will be very white and tender, and of exceptionally fine flavor, advantages not obtainable in ordinary boiling, while the dish loses nothing of its simplicity and delicacy.
Choose a young fowl, fill the