Recipe for whole spring chicken stewed.
Dress a full grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a saucepan, put into it a tablespoon of butter, half a cup of cream or rich milk, three hard boiled eggs chopped fine, some minced herbs and a tablespoon of flour. Let all boil up and then pour it over the chicken. Serve your stewed chicken hot.