]56 EDIBLE BRITISH MOLLUSCA. 



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/'* 



" 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 table- 

 spoonful 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 currie sauce under 

 them. N.B. The slices of sweetbread, oyster, veal, or 

 mutton, to be of an equal number/'f 



u 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 saucepan, and when it boils, add a large onion, 

 cut it into thin slices, and let it fry in the uncovered 

 stew-pan until it is of a rich brown; now add a bit 

 more butter, and two or three tablespoonfuls of currie- 

 powder. When these ingredients are well mixed over 

 the fire with a wooden spoon, add gradually either hot 

 water or broth from the stockpot, cover the stew-pan, 

 and let the whole boil up. 



" Meanwhile, have ready the meat of a cocoa-nut, 



* * Old Cookery Book.' f Idem. 



