Ox-Tail Breaded and Grilled

First braize the ox-tail; and when done, and cold, trim the pieces neatly; season them with chopped parsley and shalot, pepper and salt; egg and bread-crumb them, and after having sprinkled each piece with clarified butter, bread-crumb them again; place the pieces of ox-tail on a sautapan containing an ounce of butter; push in the oven for about twenty minutes to hake them of a light-golden brown, and when done, dish them up with shalot gravy, No. 64.

Note.—Ox-tails, prepared as above, may also be served with Tartar sauce, No. 38.