Cold roast beef, preferably sirloin, should be used for this dish and should be sliced to half an inch in thickness. Place in a stewpan, cover with stock, adding one or two minced onions and a turnip to every pound of meat required. Let it heat slowly and simmer for three-quarters of an hour. Thicken with flour stirred in smoothly, adding some salt and pepper, and when done place on a dish and serve with some red currant jelly. A wineglassful of claret and a little sugar may be added to the gravy, if desired; garnish with sippets of toasted bread.

Bullock's Heart

In the opinion of most professional cooks the flesh of the heart is too coarse and greasy to be of any value to serve as a separate dish. This would appear to be somewhat of an error of judgment, for prepared as follows ox-heart is not only tender but delicious eating. It should be served at all times on very hot plates - hot-water plates, if possible, or dinner plates set upon soup plates containing hot water. The flesh of a cold bullock's heart is sometimes used either to increase the bulk of jugged hare or as a substitute for the hare itself.

Roasted Bullock's Heart

Put a heart in a basin of warm water and let it soak for an hour to take out all the blood. Take it out, wipe dry with a cloth, stuff it with some highly seasoned forcemeat, tie round a piece of well-buttered paper, pass a spit through it and place it in front of a clear fire to roast, basting frequently with butter. When done (it will take about two hours), remove the paper, put it on a dish, pour over piquant sauce or a little rich gravy.

Stewed Bullock's Heart

Put a bullock's heart in a basin of water, wash it well and let it soak to clean out the blood. Take it out, dry on a cloth, cut in halves, rub well over with flour, put them in a fryingpan with a little butter and fry to a brown color. Put them in a saucepan with a sprig of thyme, and four or five onions cut in slices and fried, sprinkle over a little salt and pepper and pour in sufficient water to cover. Place the pan on the fire and cook slowly for about three hours, then remove, skim the fat from the liquor, reduce it, thicken and add one wineglassful of claret and one teaspoonful of moist sugar. Place the heart again in the saucepan, heat it up, put it on a dish, pour over the gravy and serve.

Khulash

This dish is greatly esteemed in Germany, and is prepared as follows: Cut about two pounds of the head and fillet of beef into small squares. Cut up an onion into small pieces and fry it in a pan with a little butter, but not long enough to allow it to take color; add the pieces of meat and fry them for ten or fifteen minutes, add a little salt or cayenne and then remove the pan to the side of the fire and cover the lid with hot ashes. Let it remain for forty-five minutes when the moisture will all have evaporated, pour over a little gravy and continue to cook for an hour and a half. Dust over a little more cayenne, pour over two tablespoonfuls of brown sauce and cook for another ten minutes or so. Cut some potatoes in small dice or squares, blanch in cold water for a few minutes, roll them well in sauce, allow them to remain for a few minutes and serve.