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Broiled Ox-Tails

Wash the tails thoroughly and cut the thick parts into joints, put them in a stewpan with a bunch of sweet herbs, a small quantity of salt and cayenne pepper, and cover with common stock. When the liquor comes to a boil move to the side of the fire and cook slowly for two and one-half hours. Then remove them and drain well on a sieve, brush over with a paste brush dipped in the beaten yolk of egg and cover thickly with finely grated breadcrumbs. Place them on a gridiron and broil over a brisk fire, turning constantly. When ready lay them on a hot dish, garnish with fried parsley and serve with a sauceboatful of tartar sauce.