Serve separately either a purée, a garnish of braised vegetables, or one of the sauces suited to pieces of beef.
[1162—QUEUE DE BŒUF GRILLÉE]
Cut the tail into sections twice the usual length, and cook these in a stewpan for five hours with salted water and aromatics.
Drain the sections; dry them well; dip them in melted butter, and roll them in very fine bread-crumbs. Sprinkle with melted butter, and set to grill gently.
Grilled ox tail may be served with any vegetable purée. An ordinary Soubise, or one prepared “à la Noailles,” as explained under the piece of beef of that name, also suits very well.
In any case, the Soubise should be sufficiently thick.
Such sauces as à la Diable, Hachée, Piquante, Robert, Tomato, Italienne, &c., are also suited to grilled ox tail.
N.B.—When the adjunct to grilled ox tail is a [386] ]highly-seasoned sauce, the sections should first be covered with a coat of mustard, then dipped in melted butter, and finally rolled in bread-crumbs.
[1163—QUEUE DE BŒUF EN HOCHEPOT]
Cut the tail into sections, and put these into a stewpan of convenient size, with two pig’s trotters, each of which must be cut into four or five pieces, and one pig’s ear. Cover the whole with cold water; add salt to the extent of one-third oz. per quart of the liquid; set to boil; skim, and leave to cook gently for two hours.