Four calves’ tails are quite sufficient for an entrée, procure them as
large and as white as possible; cut them in pieces an inch and a quarter
in length, and put them into a stewpan, with a quart of good white
stock, two onions, half a carrot, head of celery, three cloves, a bunch
of parsley, thyme, and bay-leaf; set on the fire to boil, skim, and
place it at the corner to simmer for two hours, or until the tails are
done, which you can tell by pressing them with your finger, drain them
on a cloth, lay a little mashed potatoes on the bottom of your entrée
dish, stand the larger pieces perpendicularly upon it, then again other
pieces upon them, till they form a pyramid; have ready a good ravigote
sauce (No. 44), rather highly seasoned, which pour over and serve; the
sauce should be thick enough to adhere to the pieces.