1857 - The Great Western Cookbook

Sirloin of Beef


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1857 - The Great Western Cookbook
Sirloin of Beef

A sirloin of about fifteen pounds will require to be before the fire
about three and a half or four hours.
Take care to spit it evenly, so that it may not be heavier on one side than on the other.
Put a little clean dripping into the dripping pan,
baste it well as soon as it is put down,
and every quarter of an hour during the time it is roasting,
till the last half hour.
Then make some gravy for it,
stir the fire to make it clear,
sprinkle a little salt over it,
baste it with butter,
and dredge it with flour.
Let it go a few minutes longer, till the froth rises,
take it up and put it on the dish.
Garnish it with hillocks of horseradish, finely scraped.

The Yorkshire pudding is an excellent accompaniment. It is made in this way:

Take six table-spoonsful of flour,
three eggs,
a tea-spoonful of salt,
and a pint of milk;
this makes a tolerably stiff batter.
Beat it well, so as to prevent its being lumpy.
Put a dish under the meat,
and let the drippings drop into it till it is well greased,
then pour in the batter.
When the upper surface is brown, turn it, and brown the other side.
If the pudding is an inch thick, it will take two hours to bake it.