Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

SHEEP'S TAILS.

Put in a stewpan two ounces of bacon cut in slices, with a bay-leaf, two sprigs of parsley, one of thyme, one clove, six small onions, one carrot cut in four pieces, then about six tails; cover the whole with broth and white wine, half of each; add salt and pepper. Place the pan in a moderately heated oven; it will take about four hours to cook them. After that time, take the tails from the pan, and put them in a warm place, then strain the sauce in which they have cooked, skim off the fat if too much of it, put the sauce back in the pan, and set on the fire; let it reduce till rather thick, place the tails on a purée, turn the sauce on them, and serve.