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1796 – American Cookery by Amelia Simmons, Meats – To smother a Fowl in Oysters: “Gill the bird with dry oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste – when done tender, put it into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of celery: a fowl is best with a parsley sauce 1832 – The Cook’s Own Book: Being A Complete Culinary Encyclopedia, by A Boston Housekeeper
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