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Stewed Sweetbread With Champignon,

Parboil one set of sweetbread; take all the skin and fat from them. Cut them up in a saucepan with a can of champignon also cut up, and the liquor added, one-fourth pound butter and a little red pepper. Let the champignon cook half hour before adding sweetbread. Just before taking them off, add one-half teacup of Madeira; thicken with a little flour and brown with burnt sugar. -Mrs. Granlees.