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1. Slice the onions and brown in a large earthenware casserole in a little butter.
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2. When lightly browned, add the ox tail, cut into joints, season with salt, pepper and nutmeg, add a bouquet of mixed herbs, the cloves and cover with beer.
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3. Bring to the boil and simmer for 1 hour. Then add the breast of mutton, cut in small pieces, and simmer for another ˝ an hour.
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4. Now put in the 5 sweetbreads, the breast of veal, also cut in small pieces, the sheep's feet, divided in four and blanched and boiled till nearly done, the sliced ox kidney, and simmer for another 1˝ hours.
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5. Ten minutes before serving add the previously cooked fricadelles, the cooked mushrooms, more salt and pepper and the glass of Madeira.
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