MEATS
To smother a Fowl in Oysters
Gill the bird with dry oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste -- when done tender, put it into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of celery: a fowl is best with a parsley sauce.
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