Take a hen bird, pick nicely, singe, wash, draw the sinews of the
thighs, and truss it. Make a stuffing of bread, herbs, salt, pepper,
nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter,
some suet, and an egg, put this into the crop, fasten up the skin,
and skim the pot most carefully to make it white. Serve with oyster
sauce made rich with butter, a little cream, and a spoonful of soy
or parsley and butter. Tongue, ham, or pickled pork, are the usual
accompaniments.