Recipes > Meat > Mutton > Sheep's Tails

Sheep's Tails


  • 2 ounces of bacon
  • 1 bay-leaf
  • 2 sprigs of parsley
  • 1 sprig of thyme
  • 1 clove
  • 6 small onions
  • 1 carrot cut in four pieces
  • about 6 tails
  • broth
  • white wine
  • salt
  • pepper


Put in a stewpan the bacon cut in slices, with the bay-leaf, parsley, thyme, clove, onions, carrot, then the tails; cover the whole with broth and white wine, half of each; add salt and pepper. Place the pan in a moderately heated oven; it will take about four hours to cook them. After that time, take the tails from the pan, and put them in a warm place, then strain the sauce in which they have cooked, skim off the fat if too much of it, put the sauce back in the pan, and set on the fire; let it reduce till rather thick, place the tails on a puree, turn the sauce on them, and serve.


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Hand-Book of Practical Cookery (1884).

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