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Ox Tail, Breaded and Broiled

This is an excellent way of serving the remains of stewed ox tails. If made with fresh meat, joint and cut up the tails, put them into boiling water, and let them simmer for a quarter of an hour, then soak them in cold water for one hour. Take them up, drain them, and put them into a saucepan with as much broth or water as will cover them, and let them stew until tender; then lift them out carefully, and when they are cold season them with pepper and salt, and sprinkle over them a little finely-minced parsley and shallot. Dip them in egg and bread-crumbs, then in clarified butter, and again in egg and bread-crumbs, and broil on a gridiron until they are brightly browned all over; or, if more convenient, place them in a dripping-tin with a little clarified butter, and let them bake until they are brightly browned. They may be dished on mashed spinach, mashed potatoes, or stewed cabbage, or, if preferred, served without vegetables, with piquant sauce, tomato sauce, shallot gravy, or Tartar sauce, in a tureen. Time, about two hours to stew the tails; three or four minutes to broil them; twenty minutes to bake them. Probable cost, from 1s. to 2s. each. Sufficient, two tails for five or six persons.