ers in a stewpan, with their liquor strained; add
the cloves, mace, butter, flour, and seasoning, and let them simmer
gently for 5 minutes. Have ready in the centre of a dish round walls of
mashed potatoes, browned; into the middle pour the oyster sauce, quite
hot, and round the potatoes place, in layers, slices of the beef, which
should be previously broiled over a nice clear fire.

_Time_.--5 minutes. _Average cost_, 1s, 6d., exclusive of the cold meat.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from September to April.

BROILED BEEF-BONES.

614. INGREDIENTS.--The bones of ribs or sirloin; salt, pepper, and
cayenne.

_Mode_.--Separate the bones, taking care that the meat on them is not
too thick in any part; sprinkle them well with the above seasoning, and
broil over a very clear fire. When nicely browned they are done; but do
not allow them to blacken.

TO DRESS A BULLOCK'S HEART.

615. INGREDIENTS.--1 heart, stuffing of veal forcemeat, No. 417.

_Mode_.--Put the heart into warm water to soak for 2 hours; then wipe it
well with a cloth, and, after cutting off the lobes, stuff the inside
with a highly-seasoned forcemeat (No. 417). Fasten it in, by means of a
needle and coarse thread; tie the heart up in paper, and set it before a
good fire, being very particular to keep it well basted, or it will eat
dry, there being very little of its own fat. Two or three minutes before
serving, remove the paper, baste well, and serve with good gravy and
red-currant jelly or melted butter. If the heart is very large, it will
require 2 hours, and, covered with a caul, may be baked as well as
roasted.

_Time_.--Large heart, 2 hours. _Average cost_, 2s. 6d.

_Sufficient_ for 6 or 8 persons.

_Seasonable_ all the year.

_Note_.--This is an excellent family dish, is very savoury, and, though
not seen at many good tables, may be recommended for its cheapness and
economy.

BUBBLE-AND-SQUEAK (Cold Meat Cookery).

616. INGREDIENTS.--A few thin slices of cold boiled beef; butter,
cabbage, 1 sliced onion, pepper and salt to taste.

_Mode_.--Fry the slices of beef gently in a little butter, taking care
not to dry them up. Lay them on a flat dish, and cover with fried
greens. The greens may be prepared from cabbage sprouts or green savoys.
They should be boiled till tender, well drained, minced, and placed,
till quite hot, in a frying-pan, with butter, a sliced onion, and
seasoning of pepper and salt. When the oni