MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Oyster and Sweetbread
  Categories: Mollusks, Innards, Historic, 18th cent., Heirloom
       Yield: 5 Servings
  
      24    Large oysters
       1    Pair sweetbreads (about
            -1 1/2 pounds)
       3    Lemon slices
     1/2 ts Salt
     1/4 ts Pepper
     1/4 ts Ground mace
     1/4 c  Butter
     1/4 c  Flour
     1/2 ts Salt
       1 c  Light cream
  
   Drain the oysters, reserving 3/4 c 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 1-inch pieces.  Combine the oysters and
   sweetbreads.  Sprinkle with the salt, pepper, and mace.  Melt the
   butter in a small saucepan. Blend the flour and 1/2 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 1/2-quart casserole.
   Bake at 375F. for 25 minutes or until bubbling and hot.  Serves 5 or
   6.
   
   
                                   1967    BULLOCK, Helen Duprey
                                           Recipes of Early America
                                           Heirloom Publishing Company
                                           New York
   
   MM Format by John Hartman
   Indianapolis, IN
  
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