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Sweetbread and Cucumber Salad

1 pair sweetbreads, cooked and cooled. 2 medium sized cucumbers. Peel cucumbers and stand in ice water for an hour, cut in dice almost half inch, break sweetbreads into small bits with silver knife, mix lightly, serve in cucumber boats on lettuce, with following dressing: 1 pt. double cream. 4 tablespoons lemon juice. 1/4 teaspoon salt. Dash cayenne.

Whip cream solid, mix gradually the lemon and seasoning; fold into salad.