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

dress the tails as before, then cut some carrots and turnips with button onions, as directed for the tongue à la jardinière (No. 645), pass them in a stewpan, with a little butter and powdered sugar, ten minutes over a sharp fire, add a pint of brown sauce, with a quarter of a pint of stock, boil on the corner of the stove (skim well) until the vegetables are tender, and the sauce attains a good consistency; season with a little salt and sugar if required, sauce over, and serve. No. 649. _Queues de Bœuf sauce aux cornichons._ Cook and dress the tails as before, have ready a quart of sauce au jus d’échalotte (No. 16), but not quite so acid as there directed, reduce till rather thick; have ready a good tablespoonful of chopped gherkins, and when the sauce is boiling throw them in, season with a little sugar and salt, sauce over, and serve. The sauce requires to be thick enough to adhere to the pieces of tails. No. 650. _Queues de Bœuf en currie._ Cook the tails as before, have ready about a quart of currie sauce (No. 46), moisten it with twenty spoonfuls of stock, stir in a stewpan over the fire, and reduce it till it adheres to the back of the spoon; then put in your ox-tails, and stand the stewpan in a bain marie till wanted, dress them in pyramid upon your dish, add twenty mushrooms to the sauce, which boil and skim, pour over, and serve with some boiled rice very dry (No. 129) upon a separate dish, to be placed on the side table. No. 651. _Queues de Bœuf à la Sicilienne._ Cook the tails as before, select ten of the best pieces, which drain well upon a cloth, have ready prepared about half a pint of sauce Durcelle (No. 704), let it get cold, then spread some over each piece of tail to entirely cover it, egg and bread-crumb, and place them in a warm oven twenty minutes, salamander a nice brown colour, dress in pyramid on your dish, and