Sirloin of Beef.—(No. 19.)
The noble sirloin122-* of about fifteen pounds (if much thicker, the outside will be done too much before the inside is enough), will require to be before the fire about three and a half or four hours; take care to spit it evenly, that it may[123] not be heavier on one side than the other; put a little clean dripping into the dripping-pan, (tie a sheet of paper over it to preserve the fat,123-*) baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half hour; then take off the paper, and make some gravy for it (No. 326); 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, &c.
Garnish it with hillocks of horseradish, scraped as fine as possible with a very sharp knife, (Nos. 458 and 399*). A Yorkshire pudding is an excellent accompaniment (No. 595, or No. 554).
Obs. The inside of the sirloin must never be cut123-† hot, but reserved entire for the hash, or a mock hare (No. 66*). (For various ways of dressing the inside of the sirloin, No. 483; for the receipt to hash or broil beef, No. 484, and Nos. 486 and 487; and for other ways of employing the remains of a joint of cold beef, Nos. 503, 4, 5, 6).
Ribs of Beef.—(No. 20).
The first three ribs, of fifteen or twenty pounds, will take three hours, or three and a half: the fourth and fifth ribs will lake as long, managed in the same way as the sirloin.[124] Paper the fat, and the thin part, or it will be done too much, before the thick part is done enough.
N.B. A pig-iron placed before it on the bars of the grate answers every purpose of keeping the thin part from being too much done.
Obs. Many persons prefer the ribs to the sirloin.