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Oysters, Sweetbread And

Take a calf's sweetbread, soak it in cold water for an hour, boil it in salt and water for ten minutes, 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 table-spoonfuls of chopped parsley, a finely-minced shallot, half a tea-spoonful of powdered thyme, and four ounces of finely-grated bread-crumbs. Place the sweet-bread, oysters, and bacon alternately upon small skewers. Fry them in hot butter until they are lightly browned, then remove the skewers, and serve the oysters, etc., on a hot dish. Squeeze the juice of a lemon over them, and pour half a pint of good brown gravy upon them. Probable cost, 3s. Sufficient for five or six persons.