No. 648 Queues de Bœuf à la Jardinière.
Cook and dress the tails as before, then cut some carrots and turnips with button onions, as directed for the tongue à la jardinière (No. 645), pass them in a stewpan, with a little butter and powdered sugar, ten minutes over a sharp fire, add a pint of brown sauce, with a quarter of a pint of stock, boil on the corner of the stove (skim well) until the vegetables are tender, and the sauce attains a good consistency; season with a little salt and sugar if required, sauce over, and serve.