Make the stock and stew the calves’ tails precisely as No. 166, instead
of clarifying it; put a quarter of a pound of butter into a stewpan with
six ounces of flour; stir it over the fire about five minutes; let it
cool, then mix the stock with it, stirring it well with a wooden spoon
until it boils; then place it at the corner of the stove about twenty
minutes; skim, add a bouquet garni, and a glass of madeira or sherry,
pass it through a tammie; season with a spoonful of sugar, a little
cayenne, and salt if required; put it into another stewpan upon the
fire, and ten minutes before serving add half a pint of cream and the
calves’ tails to warm.