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SWEETBREADS (au Gratin)

Take the remains of sweetbreads which have been stewed in white or brown sauce. Put them in a pie-dish, pour the cold sauce over them, and cover the surface with finely-grated bread-crumbs. Lay little pieces of butter here and there on the top, and put the dish in a brisk oven. When it is hot throughout it is done enough. If the top is not brightly browned, a salamander or red-hot shovel may be held over it to make it so.