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Sheep's Tails, with Rice

Put three or four sheep's tails into boiling water, and let them boil for a quarter of an hour. Take them up, and lay them side by side in a stewpan, with slices of bacon under and over them. Put with them a sliced onion, a scraped carrot, a bunch of parsley, a sprig of thyme, a bay-leaf, two cloves, and a dozen pepercorns; pour upon them as much stock as will barely cover them. Put the lid on the saucepan, and stew the tails very gently until done enough. Boil separately in nicely-flavoured stock a quarter of a pound of well-washed rice. Put half of this at the bottom of a dish, lay the tails upon it, and cover them with the other half. Strain the gravy, thicken with brown thickening, add a little salt if required, and send it to table in a tureen. Time to simmer the tails, four hours.