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

by Pierre Blot

TAIL.

Cut the tail at the joint, so as to make as many pieces as there are joints; throw the pieces in boiling water for fifteen minutes, and drain them. When cold and dry, put them in a saucepan with a bay-leaf, two onions, with a clove stuck in each, two sprigs of parsley, and one of thyme, a clove of garlic, salt, pepper, half a wine-glass of white wine, and a few thin slices of salt pork; cover with broth or water, and set on a moderate fire for two hours. Dish the pieces, strain the sauce on them, and serve with a garniture of cabbage, or with any purée.