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Fricasseed Sweetbreads

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

May, 1859

Scald three sweet-breads when cold, cut them in slices the thickness of a crown piece, dip them in batter, and fry them in butter till they are nicely browned. Make a gravy, and stew your sweet-breads slowly in the gravy for eight or ten minutes; lay them on a dish, and pour the gravy over them. Garnish the dish with a lemon.

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