Calves' Tails with Cabbage

Take twelve calves' tails, cut the thick ends into four pieces two inches long and parboil them with a pound of sliced bacon; cut a large cabbage in four, blanch it for fifteen minutes, drain, refresh, suppress the core and press out all the water; tie the pieces together. Put the parboiled tails into a stock pot, the bacon, the cabbage and a garnished bunch of parsley; moisten with one pint of stock (No. 194a) season with nutmeg, pepper, and a little salt, and let boil slowly until the tails are done and the stock reduced, then take all from the pot, drain, and dress the tails intercalated with the cabbage and the bacon laid on top; cover with an espagnole sauce (No. 414) reduced with some clear gravy (No. 404).