Procure six house lambs’ tails, blanch them ten minutes in boiling
water, then cut them in pieces an inch long; put a quarter of a pound of
chopped suet in a stewpan, with two onions, a carrot cut up small, one
turnip, three bay-leaves, six cloves, and a little thyme; pass the whole
upon a slow fire ten minutes, add two tablespoonfuls of flour (mix
well), two quarts of white stock, and a little salt; then add the tails,
let simmer gently forty minutes or more till tender, take them out and
drain upon a clean cloth, put into another stewpan a quart of white
sauce and half a pint of white stock, reduce till rather thick, then add
the tails, with twenty heads of mushrooms, a little chopped parsley,
pepper, and salt, add the liaison from two yolks of eggs and a gill of
cream; shake it over the fire, but do not let it boil, finish with a
little lemon-juice, pour it in the casserole and serve.