Ive tried with jarred lemon juice and it works in a pinch, but fresh tastes so much better
Style:50581
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
They are amazing quality and really pretty affordable compared to many of similar craftsmanship
Additionally, it uses the same technique of incorporating the ingredients
Complete with a lace-up open back, this gown offers both structure and adjustable comfort for a perfect fit