Sirloin Of Beef

The noble sirloin of about fifteen pounds* will require to be before the fire about four hours: take care to spit it straight, that it may not be heavier on one side than the other; put a little clean dripping into the drippingpan, tie a sheet of paper over it to preserve the fat*, and baste it well as soon as it is put down, and baste it every quarter of an hour all the time it is roasting till the last half hour; then take off the paper, stir the fire and make it clear: to brown and froth it, 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, put it on the dish, etc. To make gravy for it, put a teaspoonful of salt into half a pint of boiling water, and pour it over the underside of the meat, and through the hole the spit comes out of. Garnish with horseradish scraped as fine as possible with a very sharp knife, A Yorkshire pudding is an excellent accompaniment. (No. 595.)

Observations

The inside of the sirloin must never be cut hot, but reserved entire for the hash. (See some hints to housekeepers on this subject in the Receipt to Hash Beef.) No. 506.

* If there is more fat than you think will be eaten with the meat, cut it off, it will make an excellent pudding; or clarify it, and use it for frying.

Ribs Of Beef

The three first ribs, of fifteen or twenty pounds, will take three hours and a half: the fourth and fifth ribs will take as long, managed in the same way as the sirloin. Paper the fat, and the thin part, or it will be done too much, before the thick part is done enough.

Ribs Of Beef Boned And Rolled

When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible, (like a fillet of veal,) and bind it with tape to prevent the skewers breaking out: as the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt; and a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than three hours and three quarters. For the first half hour it should not be less than 12 inches from the fire, that it may get gradually warm to the centre: the last half hour before it will be finished, take off the tape, sprinkle a little salt over it, and flour and froth it.

Rump Of Beef

Is very difficult to spit, and should have two strong skewers tied on it to keep it steady; their usual weight is from sixteen to twenty-four pounds; and the time they must be at the fire, from four hours to four and a half.