I tried dressing a bullock's heart this week, and I must admit, it was a journey back in time. I found the process surprisingly soothing, like a slow, comforting dance in the kitchen. The most delightful surprise was the texture — after all that cooking, the heart was remarkably tender, with a richness that was far from dry, despite Mrs. Beeton's warning. The forcemeat added a lovely savory depth, and I found myself looking forward to each bite. This dish is perfect for the weeknight cook who wants to try something old but good. Don't be put off by the name — it's just beef heart, and it's far more tender than you might think. The red-currant jelly was a lovely touch, adding a tangy contrast to the rich, slow-cooked meat. If you're looking for a comforting, old-fashioned meal that's a bit out of the ordinary, give this a try. You'll need a good 2 hours, but the payoff is worth it.