88 EDIBLE BRITISH MOLLUSKS. 



Put the whole into a stewpan^ 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 

 breadcrumbs 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 stewpan 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 breadcrumbs on 

 each side, broil them over a clear fire till of a browu 

 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."t 



" 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- 



* Old Cookery Book. f Old Cookery Book. 



