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By Caz Hildebrand and Jacob Kenedy

Published 2010

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The name of this dish has been spuriously attributed to an Austrian general called Windisch Graetz, who fought against Napoleon in the siege of Ancona in 1799. However, a recipe from Le Marche called princisgrass had already been described in a cookbook in 1781, and was substantially similar to the one below. It is perhaps the most famous from the region, and something of a delight to the offal-eater. The apparently indiscriminate use of wobbly bits from chicken and calf results in a