OX-TAIL, Broiled (an Entrée).
Ingredients.—2 tails, 1½ pint of stock, salt and cayenne to taste, bread-crumbs, 1 egg. Mode.—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 2½ 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, sprinkle them well with fine 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 2½ hours. Average cost, from 9d. to 1s. 6d., according to the season. 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.