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So easy and delicious

A lightly patterned veil completed the look

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 Cooks Own Book: Being A Complete Culinary Encyclopedia, by A Boston Housekeeper

From conception to design to delivery, the only thing that has changed about our dresses and gowns is that they are now made in the home of couture, France

In: Azar FM, Beaty JH (eds) Campbells operative orthopaedics, 14th edn