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Fowl, with Oysters

A fowl, cooked according to the following recipe, will have a decided superiority of flavour over one boiled in the usual way. Put a young fowl, well filled with oysters from which the beards have been removed, into a stone jar, and this again into a saucepan of water. Cover the jar to prevent the steam escaping, and stew gently. The gravy in the jar, of which there will be a sufficient quantity to serve with the fowl, may be made, with the addition of an egg and a little cream, into a white sauce; or it may be simply thickened with butter and flour. Time, one hour and a half to stew. Oysters, 1s. 9d. to 2s. per dozen.