390. Ox-tails à la Jardinière.—Cut and cook two ox-tails as directed for soup, but just before they are done, skim well, and take out the pieces of tails, which put upon a dish, then in another stewpan put two ounces of butter, to which, when melted, add three ounces of flour, stirring it over the fire until forming a brownish roux (thickening), then mix by degrees two quarts of the stock the tails were boiled in, and boil altogether ten minutes, then put in the tails, with one carrot and two turnips (cut into small dice, or any other shape, with a vegetable cutter), and about thirty button onions; let the whole simmer very gently upon the corner of the fire, keeping it well skimmed, until the vegetables are tender, and the sauce sufficiently thick to adhere to the back of the spoon, when dress the meat upon a dish, reduce the sauce, which pour over, and serve.
391. Ox-tails au Gratin.—Cook two ox-tails as before, and when cold, dry them upon a cloth, season with pepper and salt, have a couple of eggs well beaten upon a plate, into which dip each piece singly, afterwards throwing them into a dish of bread-crumbs, to cover every part, then beat them lightly with a knife, and again egg and bread-crumb them, broil them upon a gridiron, or place them in a very hot oven until of a brownish color, when serve with any sauce you may fancy, or with a little plain gravy.
392. Ox-tails, Sauce piquante.—Cook the tails as before, and when done dress them upon your dish pyramidically, then make about a pint of sharp sauce, No. 135, but omitting half the quantity of vinegar, and reducing it until rather thick; season rather highly, add three or four gherkins chopped very fine, pour the sauce over, and serve.
393. Ox Heart.—This dish, although not very recherché, is a good family one, and remarkable for its cheapness. Put it into lukewarm water one hour to disgorge, then wipe it well with a cloth, and stuff the interior with a highly-seasoned veal stuffing, tie it up in paper, and pass a small spit through the sides, set it before a good fire for about two hours to roast, keeping it well basted; when done, take off the paper, and serve with any sharp sauce, or a little plain gravy. Two hours would be sufficient to roast a large heart; but if smaller, of course less time in proportion would be required. I have also stuffed a heart with sage and onion, and even ventured the apple sauce: both succeeded admirably.
I remember, when in business, upon one occasion, having a few friends pop in unexpectedly about luncheon-time upon a Saturday (which is a day I always contrived to keep my larder as short as possible), and having nothing but a heart as a meal to give them, I immediately gave orders to the cook to cut it into slices half an inch thick, dip each piece in flour, and afterwards egg and bread-crumb them, then to put four spoonfuls of oil in the frying-pan, lay part of the pieces in, and sauté of a nice color, then to keep them hot in a dish and sauté the remainder; and when all done, to pour off part of the oil, put a teaspoonful of flour in the pan, mixing it with the remaining oil and gravy, then pouring in a gill of water, season with a little pepper and salt, four spoonfuls of the vinegar from piccalilly, and a little of the pickle finely chopped; boil the whole a minute, pour over the heart, and serve very hot. It pleased very much, and I have since had some with a little plain gravy, and broiled bacon: in both instances it was very good.