Recipe - Oyster And Sweetbread

24 Large oysters
1 Pair sweetbreads (about
1 One half pounds)
3 Lemon slices
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Ground mace
One fourth cup Butter
One fourth cup Flour
One half teaspoon Salt
1 cup Light cream

Drain the oysters, reserving Three fourths cup liquor. Wash the sweetbreads in cold
water. Let stand in cold water 20 minutes. Drain. Combine the
sweetbreads and lemon slices in a saucepan. Cook, covered, in boiling
salted water for 30 minutes. Drain and cover the sweetbreads with cold
water. When cool enough to handle remove any connecting membrane and cut
them into 1inch pieces. Combine the oysters and sweetbreads. Sprinkle
with the salt, pepper, and mace. Melt the butter in a small saucepan.
Blend the flour and One half teaspoon salt. Slowly stir in the cream and
reserved oyster liquor. Cook, stirring, over medium heat until the sauce
is smooth and thickened. Stir in the sweetbreads and oysters. Pour into a
1 1/2quart casserole. Bake at 375F. for 25 minutes or until bubbling and
hot. Serves 5 or 6.
1 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York

MM Format by John Hartman Indianapolis, IN
Posted to MMRecipes Digest V3 #266

Date: Sun, 29 Sep 1996 04:45:02 0500

From: hartman@indy.net (John Hartman)