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Sheep's Tails, Broiled

Blanch, stew, press, and trim the tails as before. When quite cold, brush them over with oil or beaten egg, and dip them in bread-crumbs. Let them lie a few minutes, then egg and bread-crumb them again. Broil them over a clear fire, or fry them until they are brightly browned, dish them in a circle, and serve with ravigote or Valois sauce, or with a sauce made with the stock in which they were stewed, thickened with brown roux, and flavoured with lemon-juice. Sheep's tails and sheep's tongues (an equal quantity of each) may be stewed and broiled together. The tongues will require to be skinned and split in halves. Time, four hours to stew the tails, a few minutes to broil them.