This done, add one small cabbage, cut into quarters, parboiled and cooled; ten small onions; five oz. of carrots, and the same weight of turnips, cut to the shape of large, garlic cloves.
Set the whole to cook for a further two hours at least.
When about to serve, dish the sections of tail in a circle; put the vegetable garnish in the centre, and surround the latter with the pig’s ear cut into small, narrow strips, and ten grilled [chipolata] sausages.
Serve, separately, a timbale of potatoes cooked [à l’anglaise].
Various Preparations of Beef.
[1164—STEWED STEAKS AND ONIONS]
Select some steaks one and one-third inches thick; fry them in butter on both sides, and set them to braise in short moistening, with a sufficient quantity of quartered and browned onions to constitute an abundant garnish.
Leave the whole to cook gently for three hours.
Dish the steak, and surround it with the onions and the braising-liquor cleared of all grease and reduced.