287. Sirloin of Beef

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Sirloin of Beef should never be less than three of the short ribs, and will weigh more or less according to the size of the ox from which they are taken; that from a small, well-fed heifer I consider the best, and will weigh about twelve pounds ↝ Beef, top sirloin steak, raw [Beef Products]
half a pint of water, with a little salt ↝ Water, tap [Tap water]
dredge it with flour and salt from the dredging-box ↝ Flour, 00 [Cereal Grains and Pasta]
dredge it with flour and salt from the dredging-box ↝ Salt, table, iodized [Spices and Herbs]
serve some scraped horse-radish separate ↝ Radishes, raw [Vegetables and Vegetable Products]

for serving

A Yorkshire pudding is very excellent when cooked under this joint.

Instructions (8)

Having spitted or hung the joint, cover it with buttered paper, and place it about eighteen inches from the fire
about one hour after it has been down, remove the paper and place the joint nearer the fire
put half a pint of water, with a little salt, in the dripping-pan
about a quarter of an hour before removing from the fire, dredge it with flour and salt from the dredging-box
when taken from the fire, empty the contents of the dripping-pan into a basin, from which remove the fat
pour the gravy in the dish, and then place the joint on it
serve some scraped horse-radish separate
A Yorkshire pudding is very excellent when cooked under this joint.

Original Text

287. Sirloin of Beef should never be less than three of the short ribs, and will weigh more or less according to the size of the ox from which they are taken; that from a small, well-fed heifer I consider the best, and will weigh about twelve pounds, and take about two hours to roast, depending much on the fire. Having spitted or hung the joint, cover it with buttered paper, and place it about eighteen inches from the fire; about one hour after it has been down, remove the paper and place the joint nearer the fire, and put half a pint of water, with a little salt, in the dripping-pan; about a quarter of an hour before removing from the fire, dredge it with flour and salt from the dredging-box; when taken from the fire, empty the contents of the dripping-pan into a basin, from which remove the fat; pour the gravy in the dish, and then place the joint on it; serve some scraped horse-radish separate. A Yorkshire pudding is very excellent when cooked under this joint.

Notes

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