Sheep's Tails. — Throw the tails into
boiling water for fifteen minutes. Drain them,
and put them into a stewpan with as much
boiling stock as will cover them. Let the
stock boil, skim carefully, and put into it a
bunch of sweet herbs, two or three onions, a
pinch of mixed spice, and a little pepper and
salt. Draw the saucepan to the side of the fire,
and let the tails simmer gently for three or four
hours. When done enough, drain and bone
them, and press them between two dishes till
told. Let the gravy cool, remove the fat from
the top, strain it, and boil it quickly tUl it is
considerably reduced. Cut the ends off the
tails, and simmer them in the reduced gravy
tin they are heated throughout. Dish them in
a circle, and put into the centre sorrel, or
•onion, or lentil, or haricot, or pease puree {see
Puree), or brown cucumber sauce, and send
brown gravy or tomato sauce to table with
them. French cooks, instead of stewing the
tails in stock, would braize them with slices of
bacon, and equal quantities of mirepoix {see
Mirepoix) and veal stock. Time to stew the
tails, four hours. Probable cost uncertain,
sheep's tails being seldom sold. Sufficient,
three or four for a dish.
Sheep's Tails and Kidneys.— Blanch,
trim, and stew the tails, as before, in as much
stock as will cover them, and stew with them a
carrot, an onion stuck with two cloves, and a
small bunch of sweet herbs. When the taUs
are done enough, take them up, and place them
in a circle on a hot dish; put in the centre
an equal number of broiled kidneys, and serve
in a tureen a sauce prepared as follows: — Strain
the gravy in which the tails were stewed,
thicken with flour and butter, boil it till it is
thick enough to coat the spoon, and stir into it
the juice of half a lemon. Time, three or four
hours to stew the tails.
Sheep's Tails, Broiled.— Blanch, stew,
press, and trim the tails as before. When quite
cold, brush them over with oU or beaten egg,
and dip them in bread-crumbs. Let them lie a
few minutes, then egg and bread-crumb them
again. Broil them over a clear fire, or fiy
them until they are brightly browned, dish
them in a circle, and serve with ravigote
<jr Valois sauce, or with a sauce made with
the stock in which they were stewed, thickened
with brown thickening, and flavoured with
lemon- juice. Sheep's tails and sheep's tongues
(an equal quantity of each) may be stewed and
broiled together. The tongues will require to
be skinned and split in halves. Time, four
hours to stew the tails, a few minutes to broU
them.
Sheep's Tails with Puree of G-reen
Peas. — Lay the tails in water to disgorge the
blood ; then blanch them, and braize them in
an old braize ; otherwise they are to be sea-
soned with carrots, onions, spices, &c. ANTien
done, drain and glaze them. Put the puree of
green peas under them ; do the
puree of sorrel.- — Ude.
if you use
✪ Sheep's Tongues (au Gratin)
Page 1775 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sheep's Tails. — Throw the tails into boiling water for fifteen minutes. Drain them, and put them into a stewpan with as much boiling stock as will cover them. Let the stock boil, skim carefully, and put into it a bunch of sweet herbs, two or three onions, a pinch of mixed spice, and a little pepper and salt. Draw the saucepan to the side of the fire, and let the tails simmer gently for three or four hours. When done enough, drain and bone them, and press them between two dishes till told. Let the gravy cool, remove the fat from the top, strain it, and boil it quickly till it is considerably reduced. Cut the ends off the tails, and simmer them in the reduced gravy tin they are heated throughout. Dish them in a circle, and put into the centre sorrel, or onion, or lentil, or haricot, or pease puree {see Puree), or brown cucumber sauce, and send brown gravy or tomato sauce to table with them. French cooks, instead of stewing the tails in stock, would braize them with slices of bacon, and equal quantities of mirepoix {see Mirepoix) and veal stock. Time to stew the tails, four hours. Probable cost uncertain, sheep's tails being seldom sold. Sufficient, three or four for a dish.
Sheep's Tails and Kidneys.— Blanch,
trim, and stew the tails, as before, in as much stock as will cover them, and stew with them a carrot, an onion stuck with two cloves, and a small bunch of sweet herbs. When the taUs are done enough, take them up, and place them in a circle on a hot dish; put in the centre an equal number of broiled kidneys, and serve in a tureen a sauce prepared as follows: — Strain the gravy in which the tails were stewed, thicken with flour and butter, boil it till it is thick enough to coat the spoon, and stir into it the juice of half a lemon. Time, three or four hours to stew the tails.
Sheep's Tails, Broiled.— Blanch, stew, press, and trim the tails as before. When quite cold, brush them over with oU or beaten egg, and dip them in bread-crumbs. Let them lie a few minutes, then egg and bread-crumb them again. Broil them over a clear fire, or fiy them until they are brightly browned, dish them in a circle, and serve with ravigote <jr Valois sauce, or with a sauce made with the stock in which they were stewed, thickened with brown thickening, and flavoured with lemon- juice. Sheep's tails and sheep's tongues (an equal quantity of each) may be stewed and broiled together. The tongues will require to be skinned and split in halves. Time, four hours to stew the tails, a few minutes to broU them.
Sheep's Tails with Puree of G-reen
Peas. — Lay the tails in water to disgorge the blood ; then blanch them, and braize them in an old braize ; otherwise they are to be seasoned with carrots, onions, spices, &c. ANTien done, drain and glaze them. Put the puree of
green peas under them ; do the puree of sorrel.- — Ude.
if you use
Records on this page
Sheep's Tongues (au Gratin)Sheep's Tails