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.