Name: Oyster and Sweetbread
Ingredients: 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; 1 BULLOCK, Helen Duprey; Recipes of Early America; Heirloom Publishing Company; New York

Use self-control! Here are two pitfalls that most of us fall into in this regard. One is we let the individual take us off the main point. Maybe it's the scoffer: “What about those who never heard the Gospel?” “Where did Cain get his wife?” Maybe it’s the person that just wants to share unrelated stories. You need self-control to prevent yourself from going down rabbit trails that will take you away from the four core elements of the Gospel (God-Man-Christ-Response). Second, you will need self-control to avoid getting emotional, angry, discouraged, frustrated or offended. Oftentimes these conversations can get very sensitive. You need to be filled with the Holy Spirit and produce the fruit of self-control even if the other person has lost his. Don’t let their spirit dictate your spirit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Mollusks, Innards, Historic, 18th cent., Heirloom	5	Servings

INGREDIENTS

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
	1	BULLOCK, Helen Duprey
		Recipes of Early America
		Heirloom Publishing Company
		New York

INSTRUCTIONS

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.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V3 #266
Date: Sun, 29 Sep 1996 04:45:02 -0500
From: hartman@indy.net (John Hartman)

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