Have a steak weighing two pounds, and an inch and a half in thickness, then put two ounces of butter at the bottom of a stewpan, when melted lay in the steak, with a quarter of a pound of lean bacon cut into very small square pieces, place the stewpan over the fire, turning the steak over occasionally until a little browned, when lay it out upon a dish, then add a tablespoonful of flour to the butter in the stewpan, which continue stirring over the fire until forming a brownish roux, then again lay in the steak, add a pint of water, with a glass of sherry if handy, and a little pepper, salt, and a couple of bay-leaves, let simmer slowly for one hour, when skim off all the fat, and add twenty button onions, let it again simmer until the onions are very tender, as likewise the steak, which dress upon a dish, take the onions and bacon out with a colander-spoon, and lay them upon the steak, pour the sauce round and serve. This slow process must not alarm vou.

397. Ox Brains are prepared exactly as directed for calf's brains, but being larger, require much longer to disgorge, as also a proportionate time longer to cook; when done, in addition to the sauce ordered for calf's brains, they may be served with strips of bacon broiled and dressed in a border round, sauce over with highly-seasoned melted butter and parsley sauce. You must observe, that all such kind of dishes being of themselves naturally tasteless, require to be highly seasoned: any sharp sauce is good with it.