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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.