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Curried Sweetbreads

Take two calf's sweetbreads and cut them into pieces about two inches square. Pour into a pan three-fourths of a pint of good vealstock, put it over the fire and then throw in an onion sliced and fried, one tablespoonful each of curry-powder and vinegar, salt to taste, and one ounce of butter with sufficient flour rubbed into it to thicken the gravy; stir until it boils, then put in the sweetbreads and let them simmer for half an hour longer.