The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

six cloves, one blade of mace, and a tablespoonful of salt; pass it over a moderate fire half an hour, stirring it every five minutes; when getting a yellow glaze at the bottom put some ashes on the stove to slacken the fire, let it remain twenty minutes longer, until the bottom is covered with a brown glaze, then add two gallons of cold water, start it on a quick fire, skim it, and let it simmer on the corner of the stove for two hours, or until the ox tail is quite tender; then take all the pieces of ox tail out and put them by until wanted; pass the stock through a napkin into a clean stewpan, have ready some vegetables cut like for jardinière (No. 147), pass them in sugar and butter, put them into the stock, boil until quite tender; season with a little more salt if required, a teaspoonful of sugar, and a little cayenne; ten minutes previous to serving add a bunch of parsley with a little thyme and bay-leaf, and the ox tails; take out the parsley and serve very hot. No. 165. _Potage aux Queues d’Agneau._ Cut six pounds of trimmings of lamb or veal, half a pound of ham, a large bunch of parsley, thyme, bay-leaves and marjoram, three cloves, one blade of mace; put three tablespoonfuls of salad oil into a stewpan with the ingredients, and half a pint of white broth, cut six lamb’s tails in joints an inch long, put them into the stewpan with one calf’s foot cut in pieces, pass it ten minutes over a brisk fire, then add six quarts of broth (No. 133), or water, and two ounces of salt, when boiling, skim well, and let it simmer on the corner of the stove about an hour; take out the pieces of tails and pass the stock through a napkin into a stewpan, mix two ounces of arrowroot with a gill of cold broth, and a glass of Madeira, throw it into the boiling stock, stir well all the time, skim; season with two