(A Canadian Receipt.)

Choose a young fowl. Fill the inside with oysters. Put it in a jar or tin pail without water and cover tight. Put the jar in a large pot of boiling water, and boil steadily for an hour and a half. Then lay the fowl on a hot platter. Make a white sauce of the juice which remains from the chicken and oysters, by adding to it while boiling a little cream or milk, in which one tablespoonful of flour has been rubbed smooth. Season with salt and pepper, and add a few whole oysters. When these "ruffle" pour the sauce over the chicken.

This is very delicious, the meat being white and tender, and all the flavor preserved.