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Mutton Tails

Cut them into halves and boil, or rather stew, until tender, in broth or water, skimming the surface free of all fat, etc.; add salt, an onion or two stuck with cloves, a bunch of parsley, and a few fine herbs. When tender, take them out, drain, and score them, dip them into dissolved butter; cover with nicely-seasoned bread-crumbs, and when these have dried pour more dissolved butter over, and again cover with the crumbs, and brown with a salamander; thicken the gravy, add a little lemon-juice, and serve with the gravy poured over them, which should be strained. Mutton tongues may be cooked in the same manner, and served on the same dish, arranged alternately. Time, two to three hours to stew.