Lambs’ tails are extremely delicate, cut four into pieces an inch and a
half in length, and cook them as directed (No. 627); when tender take
them out, put sixteen spoonfuls of white sauce in a stewpan, with four
of veal stock, boil five minutes, season with a little salt, pepper,
grated nutmeg, and sugar; when boiling put in the tails, and two minutes
before serving add half an ounce of butter and the juice of half a
lemon, move the stewpan round over the fire till the butter is melted,
add two spoonfuls of whipped cream, and when quite hot pour into your
dish and serve, or they may be served in a vol-au-vent, casserole of
rice, or croustade. Lambs’ tails may be dressed in any of the methods
directed for lambs’ feet, and require to be rather highly seasoned.