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Curry of Sweetbreads

(England.) Cut into dice equal parts of boiled sweetbreads and chicken, mixed with 2 teaspoonfuls of chopped bacon, 2 ounces of butter, an onion, and seasoning. Fry these carefully, add two spoonfuls of curry powder, a tablespoonful of flour, and enough white broth to moisten. Stir and cook 20 minutes, add the juice of a lemon, and serve with a border of rice.