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Sweetbreads and Palates, Pie Of

Take an equal number of sweetbreads and palates, and prepare them both in the usual way. Let them stew till tender in good brown gravy, and lay them in a dish. Let the sauce cool a little, stir into it the well-pounded yolks of two hard-boiled eggs, and pour it upon the meat. Cover the dish with good pastry, and bake in a well-heated oven. When the pastry is done enough the pie will be ready for serving.