"Blanch throat-sweetbreads, and cut them into slices; then take rashers of bacon the size of the slices of sweetbreads, and as many large oysters blanched as there are pieces of sweetbread and bacon. Put the whole into a stew-pan, 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 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".*
* Maitre Jacques.
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".†
"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, grated or rasped fine, put this into the stew-pan with a few sour tamarinds (if they are to be obtained, if not, a sour apple chopped). Let the whole simmer over the fire until the apple is dissolved, and the cocoa-nut very-tender; then add a strong thickening made of flour and water, and sufficient salt, as a currie will not bear being salted at table. Let this boil up for five minutes. Have ready also a vegetable marrow, or part of one, cut into bits, and sufficiently boiled to require little or no further cooking. Put this in with a tomato or two; either of these vegetables may be omitted. Now put into the stew-pan the oysters, with their own liquor, and the milk of the cocoa-nut, if it be perfectly sweet; stir them well with the former ingredients; boil the currie, stew gently for a few minutes, then throw in the strained juice of half a lemon. Stir the currie from time to time with a wooden spoon, and, as soon as the oysters are done enough, serve it up, with a corresponding dish of rice on the opposite side of the table. This dish is considered at Madras the ne plus ultra of Indian cookery".*
* 'Old Cookery Book'.