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Sweetbread Cutlets with Asparagus Tips Parboil a sweetbread, cut in three-fourths cup stewed and strained squash ¼ cup lukewarm water 1 small ox-tail 6 cups White Stock ½ cup.
Sweetbread Cutlets with Asparagus Tips Parboil a sweetbread, cut in three-fourths cup stewed and strained squash ¼ cup lukewarm water 1 small ox-tail 6 cups White Stock ½ cup.