Viii. Ox-tail
is much esteemed for purposes of soup; so also is the Cheek. The Tongue is highly esteemed. The Heart, stuffed with veal stuffing, roasted, and served hot, with red currant jelly as an accompaniment, is a palatable dish. When prepared in this manner it is sometimes called Smithfield Hare, on account of its flavour being something like that of roast hare.