Cut up calves' tails into joints, which put into a stewpan, with a small piece of lean ham and a bunch of parsley, thyme, and bay-leaf; cover them with three pints of cold water, and let simmer about two hours, until tender, keeping them well skimmed; when done, strain the stock through a hair sieve into a basin, and put the tails upon a plate ; then proceed as directed for calf's head curry, but using the stock from the tails, and reducing the curry until rather thickish before adding the tails.

528. Ox Tail Curry is made precisely as in the last, but one tail would be sufficient, and it would require double the time to stew; or use curry sauce.