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Stewed Sweetbreads

Take a pair of plump sweetbreads, cover with salt and water, and let stand one hour; wash in cold fresh water, put in a saucepan with boiling salted water and let bo'l for twenty minutes. Take up and set aside to cool. When very cold, trim off all the gristle and loose skin and put the sweetbreads in a saucepan with a cupful of chicken or veal stock; set over a slow fire to simmer gently for ten or twenty minutes.