Recipe Manuscript

Kogte Fugle Med Østers-Sauce

Name: Kogte Fugle Med Østers-Sauce
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 4
Cuisine: European
Ingredients: 2–4 small birds (such as quail, poussin, or Cornish hens), about 400–600g each; 2 litres water (for boiling); 250 g oysters in liquor (fresh or jarred); 30 g unsalted butter; 30 g plain flour; Salt, to taste; Pinch of white pepper; Pinch of freshly grated nutmeg; 1 teaspoon finely chopped fresh parsley

"Boiled Birds With Oyster Sauce"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kogte Fugle Med Østers-Sauce

"Fuglene renses. De lægges i saameget kogende Vand, at det staar over dem; det skummes omhyggeligt og koges, indtil Fuglene er møre. Naar de er omtrent færdige, laver man en Østers Sauce og serverer dem med Saucen hældet over Fuglene og en Theskefuld finthakket Persille spredt over det Hele. Sauce til kogte Fugle laves saaledes: En Kvart Østers bringes til at koge i deres egen Saft. Derpaa sies de; Saften sættes for sig selv, Østerserne vaskes i koldt Vand og sættes tilside, til man skal bruge dem. En Unze Smør og en Unze Mel røres tilsammen over Ilden, indtil de danner en hvid Grød, men det maa ikke brunes; da røres deri saameget af Østerssaucen og saameget af Suppen, hvori Fuglene er kogt, at Saucen bliver af Tykkelse som smeltet Smør;. Salt kommes i, samt lidt hvidt Peber og lidt reven Muskatz."

English Translation

"The birds are cleaned. They are placed in enough boiling water to cover them; it is carefully skimmed and boiled until the birds are tender. When they are almost ready, an Oyster Sauce is made, and they are served with the Sauce poured over the birds and a teaspoonful of finely chopped parsley sprinkled over the whole. Sauce for boiled birds is made as follows: A quart of oysters is brought to a boil in their own juice. Then they are strained; the juice is set aside, the oysters are washed in cold water and set aside until needed. One ounce of butter and one ounce of flour are stirred together over the fire until they form a white porridge, but it must not brown; then add as much of the oyster juice and as much of the broth in which the birds were boiled as needed for the sauce to be the consistency of melted butter. Add salt, a little white pepper, and a little grated nutmeg."

Note on the Original Text

Historically, recipes like this were written assuming the reader had substantial kitchen experience. Quantities are vague or omitted entirely, relying on practical knowledge and judgment. The original uses archaic Danish, such as 'kogte Fugle' (boiled birds) and 'saaledes' (thus), and omits detailed times or measures. Instructions blend both the preparation method and serving instructions, with simple commands guiding the cook. Ingredients like 'en Kvart Østers' refer to a quart-measure, which we've clarified in metric. The gentle, unbronzed roux ('hvid Grød') is a classic technique for thickening delicate sauces that persists today.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from a Danish-language cookbook published in Chicago in 1884, reflecting the culinary traditions of Nordic immigrants in America. At this time, cookbooks were often written for readers in immigrant communities, serving both as a guide to familiar tastes from home and an adaptation to new ingredients found in America. Oysters were a popular and accessible luxury in the nineteenth century, widely consumed both in Europe and North America. Serving poultry with an oyster sauce was fashionable and showcased a sophisticated table. The dish demonstrates the fondness for combining delicate poultry with rich, briny shellfish—a hallmark of both Scandinavian and broader European cuisine during the period.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1880s, cooks would have used heavy iron or copper pots for boiling the birds over a wood- or coal-fired stove. A slotted spoon or ladle was used for skimming scum from the broth. Straining the oysters and sauce would be done through simple metal or cloth sieves. For the sauce, a medium-sized saucepan and a sturdy wooden spoon or whisk would be used to combine butter and flour into a smooth roux. Chopping parsley would be done with a small, sharp knife or mezzaluna on a wooden board.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2–4 small birds (such as quail, poussin, or Cornish hens), about 14–21 oz each
2 quarts water (for boiling)
9 oz oysters in liquor (fresh or jarred, about 1 cup)
2 tablespoons (about 1 oz) unsalted butter
2 tablespoons (about 1 oz) plain flour
Salt, to taste
Pinch of white pepper
Pinch of freshly grated nutmeg
1 teaspoon finely chopped fresh parsley

Instructions

Begin by cleaning and preparing small birds suitable for boiling—such as quail, small chicken, or Cornish hens.
Place the birds in a large pot and cover them completely with boiling water.
Skim off any impurities that rise to the surface, and simmer gently until the meat is tender, which takes around 30–45 minutes depending on the size of your birds.
While the birds are finishing cooking, prepare the oyster sauce: Place approximately 9 ounces (about 1 cup) of oysters (fresh or jarred, with their liquor) in a saucepan and bring to a gentle simmer in their own liquid.
Once heated through, strain the oysters, reserving the oyster liquor.
Rinse the oysters with cold water and set aside.
In a separate saucepan over medium heat, melt 2 tablespoons (about 1 ounce) of unsalted butter.
Add 2 tablespoons (about 1 ounce) of plain flour and whisk briskly for 1–2 minutes, making sure the roux stays pale and does not brown.
Gradually whisk in the reserved oyster liquor and just enough of the bird cooking stock to create a velvety sauce with the consistency of melted butter.
Season with salt, a pinch of ground white pepper, and a little grated nutmeg to taste.
Just before serving, add the reserved oysters to the sauce to warm through.
Pour the hot oyster sauce over the boiled birds placed on a serving platter, and finish with a generous teaspoon of finely chopped fresh parsley scattered over the dish.

Estimated Calories

420 per serving

Cooking Estimates

It takes about 15 minutes to get the ingredients and workspace ready, and around 45 minutes to cook the birds, make the sauce, and assemble the dish. Each serving has an estimated 420 calories, and this recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.