A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Sweetbread Ragout

1 page in this part of The British Cookery Book.

Sweetbread Ragout

461. Cut them about the size of a walnut, wash and dry them, then fry of a fine brown; pour on them a good gravy seasoned with salt…

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