Oyster-Stuffed Potatoes with Bird

Name: Oyster-Stuffed Potatoes with Bird
Ingredients: each little interior an oyster, seasoned with salt and pepper; wrap each bird in a slice of bacon; each large enough to hold a bird; put in buttered bag

From Standard Paper-Bag Cookery, 1912

Serve simply with butter or a mushroom or oyster sauce.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 24. The excerpt below is the record exactly as published.

each little interior an oyster, seasoned with salt and pepper. Then wrap each bird in a slice of bacon. Now, having the potatoes well scrubbed, cut off one end, and using a vegetable scoop, cut out a hollow in each large enough to hold a bird, Insert the bird, replace the end of the potato, cut off, tie in place, put in buttered bag

Cook this with the app: pantry check, scaling, and the assistant.