1163—Queue de Bœuf en Hochepot

Cut the tail into sections, and put these into a stewpan of convenient size, with two pig’s trotters, each of which must be cut into four or five pieces, and one pig’s ear. Cover the whole with cold water; add salt to the extent of one-third oz. per quart of the liquid; set to boil; skim, and leave to cook gently for two hours.

This done, add one small cabbage, cut into quarters, parboiled and cooled; ten small onions; five oz. of carrots, and the same weight of turnips, cut to the shape of large, garlic cloves.

Set the whole to cook for a further two hours at least.

When about to serve, dish the sections of tail in a circle; put the vegetable garnish in the centre, and surround the latter with the pig’s ear cut into small, narrow strips, and ten grilled chipolata sausages.

Serve, separately, a timbale of potatoes cooked à l’anglaise.