“The chief was as good as his word, and we were soon plentifully supplied with fresh provisions. We found the tortoises as fine as we had ever seen, and the ducks surpassed our best species of wild fowl, being exceedingly tender, juicy, and well-flavoured. Besides these, the savages brought us, upon our making them comprehend our wishes, a vast quantity of brown celery and scurvy grass, with a canoe-load of fresh fish and some dried. The celery was a treat indeed, and the scurvy grass proved of incalculable benefit in restoring those of our men who had shown symptoms of disease. In a very short time we had not a single person on the sick-list. We had also plenty of other kinds of fresh provisions, among which may be mentioned a species of shellfish resembling the mussel in shape, but with the taste of an oyster. Shrimps, too, and prawns were abundant, and albatross and other birds’ eggs with dark shells. We took in, too, a plentiful stock of the flesh of the hog which I have mentioned before. Most of the men found it a palatable food, but I thought it fishy and otherwise disagreeable. In return for these good things we presented the natives with blue beads, brass trinkets, nails, knives, and pieces of red cloth, they being fully delighted in the exchange. We established a regular market on shore, just under the guns of the schooner, where our barterings were carried on with every appearance of good faith, and a degree of order which their conduct at the village of _Klock-klock_ had not led us to expect from the savages.”
A cook of roughly the same moment, setting down the same dish.
Fill 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 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 cellery: a fowl is best with a parsley sauce.
Sources: The passage is from Edgar Allan Poe, The Works of Edgar Allan Poe, The Raven Edition: Table Of Contents And, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, oyster stamp.