Curried Atlets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Take slices of throat sweetbreads, and slices of veal or mutton of the same size.
  2. Put them into a stewpan with a bit of fresh butter, a tablespoonful of currie powder, the juice of half a lemon, and a little salt.
  3. 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.
  4. Simmer all together five minutes.
  5. Lay them on a dish, and when cold put them alternately on small wooden or silver skewers.
  6. Dip them in the liquor, strew fine breadcrumbs on each side, broil them over a clear fire till of a brown colour, and serve them up with some currie sauce under them.
Original Text
Curried Atlets. Take slices of throat sweetbreads, and slices of veal or mutton of the same size; put them into a stewpan with a bit 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 all together five minutes, lay them on a dish, and when cold put them alternately on small wooden or silver skewers. Then dip them in the liquor, strew fine breadcrumbs[169] 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, oysters, veal, and mutton, to be of an equal number.
Notes
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