Chicken, Oysters, and Time Travel

“To smother a Fowl in Oysters,” advises the first American cookbook author Amelia Simmons, “fill the bird with dry Oysters, and sew up and boil in water just sufficient.” These instructions, from her 1796 volume American Cookery, are bound to make most modern stomachs revolt. We like our surf and turf well enough when it’s steak and lobster, cooked separately, […]

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