Sautéed Sweetbreads With Gravy

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Oxmoor House

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Ingredients

1 pound veal sweetbreads

3 cups water

1 cup chopped celery leaves

1 small onion, quartered

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper, divided

1 cup all-purpose flour

1/4 cup butter or margarine

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