Name: Stewed Chicken with Oysters
Ingredients: half there will be a good deal of gravy from the fowl; salt; pepper

Stewed Chicken with Oysters

Ingredients

half there will be a good deal of gravy from the fowl
salt
pepper

Directions

Fill the inside of a chicken (a young pullet preferred) with oysters. Put it into a jar, cover tightly ; place the jar in a pot of water and boil an hour and a half There will be a good deal of gravy from the fowl and oysters, to which add a little flour made smooth in a small quantity of cold water. Season with butter, salt, pepper to taste, and add more oys- ters. Serve sauce with the fowl, which will be found very white and tender, all the juices lost in ordinary boiling being retained. — Mrs. Gibson, Va.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.