Wash and dry the tails and divide them at the joints. Put into a saucepan with the stock which must be well flavoured, otherwise vegetables and herbs must be added. Simmer gently for 2½ hr., and when tender drain well and put aside until cold. Coat carefully with egg and breadcrumbs, brush with melted butter or oil and grill until brown. Place on a hot dish and garnish with the parsley. Serve with piquant sauce or a good gravy.