Fried Oxtails

Select in preference the thickest end of six oxtails, cut them in pieces three inches long, so as to strike the joints. Soak them for one hour, drain, then throw them into boiling, salted water, and let cook for half an hour. Drain again, and set them in a saucepan with a pound of onions, and two pounds of carrots, all cut into slices, three quarts of broth, two garnished bouquets, salt and pepper; let boil slowly for three hours and a half; by that time they should be well done, if not, let them continue boiling longer. When cooked, put them in an earthen dish, strain the broth over the meat; and when three quarters cold, drain, dip them in eggs, then in breadcrumbs and fry them in very hot fat until they attain a good color. Serve a tomato sauce (No. 549), at the same time but separately.