88 
EDIBLE BRITISH MOLLUSKS. 
Put the whole into a stewpan, with a pieee 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 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 
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. 
