Broiled Ox-Tail (an Entree)

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Broiled Ox-Tail (an Entree)

Ingredients

2 tails
1 1/2 pints of stock
salt and cayenne to taste
bread crumbs
1 egg

Instructions

Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne, and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2 1/2 hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, throw them into a dish of bread crumbs; broil them over a clear fire, until of a brownish colour on both sides, and serve with a good gravy, or any sauce that may be preferred.

Time: About 2 1/2 hours.

Sufficient for 6 persons.

Seasonable at any time.

Note: These may be more easily prepared by putting the tails in a brisk oven, after they have been dipped in egg and bread-crumb; and, when brown, they are done. They must be boiled the same time as for broiling.