Soak and blanch one large pair of sweetbreads for one hour, cut into three-fourths inch cubes with a silver knife, removing as far as possible the skin and little pipes. Drain three dozen fine oysters, wash thoroughly and drain again. Place the oyster liquor (first drained off) into an agate stew pan, let come to boiling point, skim carefully, then drop in the cubes of sweetbreads. Cut one-half cup of buttter into small pieces, roll each in flour and add also, if convenient, three tablespoons of veal or chicken gravy. Let simmer gently until sweetbreads are tender-ten or fifteen minutes-then add one-fourth cup or more of good cream, salt and red pepper to taste, and when steaming hot add the drained oysters, stir gently until edges curl. Serve at once on toast, or in hot dish.