39. Ox-Tail à l’Ecossaise.
—The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving.
40. Ox-Tail à l’Anglaise.
—Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consommé (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard-boiled egg, and suppressing the bouquet.