BROILED OX-TAIL (an Entree)

Ingredients

• 2 tails
• 1-1/2 pint stock, No. 105
• salt and cayenne to taste
• bread crumbs
• 1 egg

Instructions

1. 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.
2. Let them simmer gently for about 2-1/2 hours;
3. then take them out, drain them, and let them cool.
4. Beat an egg upon a plate;
5. 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.