Cut the tail at the joint, so as to make as many pieces as there are joints; throw the pieces in boiling water for fifteen minutes, and drain them. When cold and dry, put them in a saucepan with a bay-leaf, two onions, with a clove stuck in each, two sprigs of parsley, and one of thyme, a clove of garlic, salt, pepper, half a wine-glass of white wine, and a few thin slices of salt pork ; cover with broth or water, and set on a moderate fire for two hours. Dish the pieces, strain the sauce on them, and serve with a garniture of cabbage, or with any puree,