Oyster-and-Sweetbread Salad

Ingredients

• 1 pair Cooked sweetbreads
• 1 pint Oysters
• 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 2 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
• 1 bunch Lettuce or cress (Quantity estimated (not specified in original recipe))
• 1 cup Cucumbers, chopped (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut a pair of cold, cooked sweetbreads into bite-sized cubes. This should take about 5 minutes.
2. 2Parboil one pint of oysters. Drain the oysters and let them cool. Cut the oysters in halves. This should take about 10 minutes.
3. 3Marinate the sweetbreads and oysters with French dressing. Allow them to stand for at least half an hour. This will take 30 minutes.
4. 4Drain the sweetbreads and oysters. Mix with mayonnaise. Serve on a bed of lettuce or cress. Alternatively, surround with a circle of chopped cucumbers seasoned with French dressing.