Oxtails Hochepot

Divide the oxtails at the joints of the bone on the thick end, while at the thin end leave two joints together. Soak them in warm water for one hour, changing it several times, then drain and wipe them, and lay them in a brazier lined with slices of bacon and ham. Moisten with sufficient mirepoix stock (No. 419) to cover them entirely, adding a gill of brandy, an onion, a carrot, a garnished bouquet, salt, pepper, and grated nutmeg. Four hours before serving let it come to a boil on a very hot fire, then cover and let simmer on one side for three hours. Strain the broth through a fine sieve, skim off the fat, and reduce it to the consistency of a light half-glaze, then pour it in a stewpan with the pieces of well trimmed oxtails. Simmer, then turn it on a dish, arranging it high, and garnish it round with clusters of pear-shaped pieces of glazed carrots, the same of turnips, some small onions, chestnuts, celery root, all cooked separately in a little broth, and left to glaze. Add to the garnish some green pickles cut and shaped like olives.