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

dressed spinach or endive (Nos. 106 and 119) with it; if you serve an entrée of pickled tongue, it should be placed near an entrée of fowl or veal, or near to a remove of the same description, with which they eat much better, and for entrées of fresh tongue, season the sauces rather high. No. 647. _Queues de Bœuf aux navets au brun._ A few very nice entrées may be made of ox-tails; they certainly do not make handsome ones, but their delicate flavour supplies their deficiency in appearance. For one entrée take two fine tails, cut them at the joints into pieces, or saw them into pieces an inch thick, which last way in my opinion is best, the pieces not being so clumsy; when cut put them into a stewpan, with three large onions, one carrot, one turnip, six cloves, a blade of mace, four bay-leaves, four sprigs of thyme, and a tablespoonful of salt; cover them with second stock or water, place the stewpan over the fire, and let it boil at the corner till the pieces are tender, and leave the bone easily; when done lay them on a cloth to drain, put a little mashed potatoes upon the bottom of your dish, build up the pieces pyramidically, and have ready the following sauce: scoop fifty pieces of turnips the size of small marbles, put them in a stewpan with half a tablespoonful of powdered sugar and half an ounce of butter, pass them ten minutes over a sharp fire, add a pint of brown sauce (No. 1) and a few tablespoonfuls of broth or brown gravy (No. 135), with a bunch of parsley and a bay-leaf, let them simmer at the corner of the stove until the turnips are tender, take them out with a colander spoon and put them into a clean stewpan, reduce and skim the sauce well, and when of a proper thickness, pass it through a tammie over the turnips, make all hot together, sauce over the tails, and serve. No. 648. _Queues de Bœuf à la Jardinière._ Cook and