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Sweetbread Salad

(Austria.) Parboil one pair of large sweetbreads and cut them into dice; in cooking them season the water with onion, carrot, celery, and parsley, or else cook them in some white broth. Mix the pieces with an equal amount of cooked green peas, and cover with mayonnaise. Stir well; serve on a border of lettuce. This is both dainty and good.