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6
helpingsEasy
Published 1861
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 w