288 OYSTERS, AND ALL ABOUT THEM. 



the slices of sweetbreads, and as many large oysters 

 blanched as there are pieces of sweetbread and bacon. 

 Put the whole into a stew-pan, with a piece of fresh butter, 

 parsley, thyme, and eschalots, chopped very fine ; pepper, 

 salt, and lemon-juice, a small quantity of each. Put them 

 over a slow fire, and simmer them five minutes. Then lay 

 them on a dish, and when a little cool, put them upon a 

 small wooden or silver skewer ; a slice of sweetbread, a 

 slice of bacon, and an oyster, and so on alternately till the 

 skewers are full ; then put bread-crumbs over them, which 

 should be rubbed through a hair-sieve, and broil the atlets 

 gently till done and of a light-brown colour. Serve them 

 up with a little cullis under them, together with the liquor 

 from the blanched oysters reduced and added to it." (q) 



" Curried Oyster Atlets. Take slices of sweetbreads, or 

 slices of mutton or veal of the same size, put them into a 

 stew-pan with a piece of fresh butter, a tablespoonful of 

 currie-powder, the juice of half a lemon, and a little salt. 

 Set them over a slow fire, and when they are half done, 

 add to them blanched and bearded oysters, with their 

 liquor free from sediment, simmer together five minutes, 

 lay them on a dish, and when cold put them alternately on 

 small wooden skewers. Then dip them in the liquor, 

 strew fine bread-crumbs on each side, broil them over a 

 clear fire till of a brown-colour, and serve them up with 

 some curry sauce under them. N.B. The slices of 

 sweetbread, oyster, veal, or mutton, to be of an equal 

 number." (r) 



" Curried Oysters. Let a hundred of large sea-oysters 

 be opened into a basin, without losing one drop of their 

 liquor. Put a lump of fresh butter into a good-sized 



(q) " Old Cookery Book." 

 (r) Idem. 



