Sheep's Tails with Olives

Suppress the thin ends of eight tails previously parboiled; put them into a saucepan with half a pound of lard, two onions and a half minced carrot; fry the whole together, seasoning well, and when they are a nice color, dredge over with two ounces of flour; moisten with hot stock (No. 194a) and white wine. Boil the liquid for ten minutes, then remove it to the side of the range or else set it in the oven until the tails are cooked; strain the sauce through a sieve, skim the fat off carefully, and add to it a quarter of a pint of white wine; reduce until properly thickened. Pare the tails, lay them in the sauce to heat and add some stoned Spanish olives; a few minutes later, serve on a very hot dish and surround with the garnishing of olives, puree of potatoes (No. 725) or risot (No. 739).