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Creamed Sweetbreads

Wash and boil the required number of sweetbreads for twenty minutes or so, then drain and chop them into small pieces; put them into a saucepan with some white sauce and boil for a few minutes. Toast some slices of bread, remove the crusts, butter the slices, cut them into halves or quarters and place them on a hot dish. Pour the creamed sweetbreads over the toast, and serve hot.