Another Recipe

Take sweetbreads and lamb's fry, and parboil them, cutting them into

slices, and cocks'-combs sliced and blanched, and season them with

pepper and salt, and other spices; fry them in a little lard; drain and

toss them in good gravy, with two shalots, a bunch of sweet-herbs,

mushrooms, and truffles. Thicken it with a glass of claret; garnish with

red beet root.

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