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Roast Sirloin of Beef


As a joint cannot be well roasted without a good fire, see that it is well made up about 3/4 hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first, as directed in the preceding recipe. Then draw it to a distance, and keep continually basting until the meat is done. Sprinkle a small quantity of salt over it, empty the dripping-pan of all the dripping, pour in some boiling water slightly salted, stir it about, and strain over the meat. Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it.

Time: A sirloin of 10 lbs., 2 1/2 hours; 14 to 16 lbs., about 4 or 4 1/2 hours.

Sufficient: A joint of 10 lbs. for 8 or 9 persons.

Seasonable at any time.

The rump, round, and other pieces of beef are roasted in the same manner, allowing for solid joints; 1/4 hour to every lb.

Note: The above is the usual method of roasting moat; but to have it in perfection and the juices kept in, the meat should at first be laid close to the fire, and when the outside is set and firm, drawn away to a good distance, and then left to roast very slowly; where economy is studied, this plan would not answer, as the meat requires to be at the fire double the time of the ordinary way of cooking; consequently, double the quantity of fuel would be consumed.


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The Book of Household Management (1861).

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