For those who like ox-tails, here is a very nice variation from the usual Ox-Tail Soup or Braised Ox-Tail.
2 or 3 ox-tails, 2 eggs, white breadcrumbs, oil, parsley, a bouquet of mixed herbs, 2 bay leaves, salt, pepper and cayenne.
Cut the tails in 4-inch lengths, and put them in a saucepan of boiling water, with the parsley, herbs, bay leaves, seasoning highly with salt and pepper. Bring to the boil and simmer till they are quite tender. When done, remove from the fire and let them cool. Now dip them in the yolks of egg, well beaten, then in fine white breadcrumbs, to which salt, pepper and cayenne have been added, and see that they are evenly coated on all sides. Fry to a golden brown in boiling oil, drain on a piece of greaseproof paper in the oven, and serve garnished with fried parsley. A tomato sauce (see p. 192) goes well with this.