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Veal Sweetbread and Oyster Pie

Boil the sweetbread until tender, season it with butter, pepper and salt and then add two dozen oysters, thickening their juice with one cup of cream, one tablespoon of butter, the yolks of two hard boiled eggs and one tablespoon of flour. Pour all into a deep pan, lay on a cover of paste and bake. If there is too much liquid set it aside and serve with the pie, should the latter prove too dry when baked.