Sweetbreads and Oysters

Ingredients

• a calf's sweetbread
• two ounces of bacon
• a dozen large oysters
• two tablespoonfuls of chopped parsley
• half a teaspoonful of powdered thyme
• four ounces of finely-grated bread-crumbs
• the juice of a lemon

Method

1. 1

   Soak the sweetbread in cold water for an hour, cut into pieces, and mix with bacon and oysters.

2. 2

   Sprinkle with pepper, salt, parsley, thyme, and breadcrumbs.

3. 3

   Skewer alternately and serve on a hot dish with lemon juice and brown gravy.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Sweetbreads and Oysters. Take a calf's sweetbread, soak it in cold water for an hour, and then cut it into pieces about the size of an oyster, and with it two ounces of bacon. Beard a dozen large oysters and mix them with the meat. Sprinkle over all a little pepper and salt, two tablespoonfuls of chopped parsley, a finely- minced shalot, half a teaspoonful of powdered thyme, and four ounces of finely-grated bread- crumbs. Place the sweetbread, oysters and bacon alternately upon small skewers, and serve the oysters &c. on a hot dish. Squeeze the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.