SWEETBREADS AND OYSTERS.
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
Soak and blanch your sweetbreads, cut them into equal sizes and remove the skins and little pipes. Take about three dozen fine oysters, strain off the liquor. Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh butter cut into bits and each bit rolled in flour. When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish.