This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cup (1/4 lb.) bread or cracker crumbs 1/4 cup (2 ozs.) butter substitute, melted
1 tablespoon chopped parsley
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 cups (1 pt.) oysters
6 tablespoons oyster liquor
Select a dry picked chicken, remove all pin feathers, singe well, wash inside and out, reject tips of wings, and cut off neck close to body. Dust inside of chicken with a little pepper, salt, and poultry seasoning. In a bowl put crumbs, add butter, parsley, seasonings, oysters cut in quarters, and oyster liquor. Mix and place in breast of chicken. Rub chicken over with olive oil or fat, dust with salt and pepper, and sprinkle thickly with flour.
To truss the fowl for roasting: If a chicken, leave on the feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run a skewer through them, catching the top part of the legs; tie the bottom part of the legs together with white twine. Lay fowl breast down in dripping pan, set in hot oven, and cook from three fourths to one and one fourth hours, according to size; baste frequently with hot drippings, and about fifteen minutes before it is finished dredge with flour and brown nicely. Remove skewers and twine, place chicken on hot platter, and strain gravy over, or serve it in a gravy boat. To make the gravy, pour from roasting pan the fat, sprinkle in two teaspoons browned flour, add one cup boiling water, salt and pepper to taste, boil three minutes.