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If your undertones are cool, though, dont be afraid to try it anyway and see how it makes you feel
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
Yes, but it will be slightly less nomtastic without the anchovies, eggs, and fish sauce
Still, you can toughen it up with a chunky combat boot
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