The Inside of a Sirloin of Beef forced

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Forcing the sirloin
Sauce/Gravy
Garnish
Instructions (16)
  1. Lift up the fat of the inside of the sirloin.
  2. Cut out the meat quite close to the bone and chop it small.
  3. Chop one pound of suet small.
  4. Mix the chopped meat and suet with some bread crumbs, a little lemon peel, thyme, pepper, salt, half a grated nutmeg, and two chopped fine shallots.
  5. Mix all together with a glass of red wine.
  6. Put the mixture back into the place you took the meat from.
  7. Cover the mixture with the skin and fat.
  8. Skewer it down with fine skewers.
  9. Cover the sirloin with paper.
  10. The paper must not be taken off until the meat is put on the dish.
  11. The meat must be spitted before you take out the inside.
  12. Just before the meat is done, take a quarter of a pint of red wine and two small shredded shallots.
  13. Boil the red wine and shallots.
  14. Pour the boiled wine and shallots, along with the gravy from the meat, into the dish.
  15. Send it hot to the table.
  16. Garnish with lemon.
Original Text
The Inſide of a Sirloin of Beef forced. LIFT up the fat of the inſide, cut out the meat quite close to the bone, and chop it ſmall. Take a pound of suet, and chop that ſmall; then put to them some crumbs of bread, a little lemon-peel, thyme, pepper, and salt, half a nutmeg grated, and two ſhalots chopped fine. Mix all together with a glaſs of red wine, and then put the meat into the place you took it from; cover it with the skin and fat, skewer it down with fine skewers, and cover it with paper. The paper muſt not be taken off till the meat is put on the dish, and your meat moſt be ſpitted before you take out the inſide. Juſt before the meat is done, take a quarter of a pint of red wine, and two ſhalots ſhred ſmall; boil them, and pour it into the dish, with the gravy that comes from the meat. Send it hot to table, and garnish with lemon.
Notes
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