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Put the palates into a saucepan of cold water, and let them stew very softly over a slow fire till they are tender. Then cut them into pieces, and dish them with cock's-combs and artichoke bot|toms cut small; and garnish with lemon sliced, and with sweetbreads stewed for white dishes, and fried for brown ones, and cut also into little pieces.
N. B. This stew is generally used for im|proving a fricassee, or a ragoo of veal, lamb, ••abbits, &c.