Put in a stewpan two ounces of bacon cut in slices, with a bay-leaf, two
sprigs of parsley, one of thyme, one clove, six small onions, one carrot
cut in four pieces, then about six tails; cover the whole with broth and
white wine, half of each; add salt and pepper. Place the pan in a
moderately heated oven; it will take about four hours to cook them.
After that time, take the tails from the pan, and put them in a warm
place, then strain the sauce in which they have cooked, skim off the fat
if too much of it, put the sauce back in the pan, and set on the fire;
let it reduce till rather thick, place the tails on a _puree_, turn the
sauce on them, and serve.