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Guinea-Fowl, Boiled, with Oysters

Clean the fowl, and put about two dozen oysters inside it, with an ounce of butter, and a pinch of salt and pepper; truss it firmly. Put it into a close-fitting jar, and cover with stock; stand the jar in a saucepan of boiling water, and boil fast for two hours. When the fowl is cooked drain it from the liquor, and cover it with white sauce, or parsley and butter sauce.