Sirloin of Beef en Epigram

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the beef

a sirloin of beef

For the sauce

half a pint of gravy
an onion chopped fine
two spoonfuls of catchup
some pepper
salt
six small pickled cucumbers cut in thin slices
the gravy that comes from the beef
a little butter rolled in flour

Garnish

Instructions (11)

Roast a sirloin of beef.
When it is done, take it off the spit.
Carefully raise the skin and draw it off.
Cut out the lean part of the beef, but observe not to touch either the ends or sides.
Cut the lean meat into pieces about the size of a crown piece.
Put half a pint of gravy into a stew-pan with an onion chopped fine, two spoonfuls of catchup, some pepper and salt, six small pickled cucumbers cut in thin slices, and the gravy that comes from the beef, with a little butter rolled in flour.
Put in the meat and shake it up for five minutes.
Put it on the sirloins.
Draw the skin carefully over.
Send it to table.
Garnish with lemon and pickles.

Original Text

Sirloin of Beef en Epigram.
ROAST a sirloin of beef, and when it is done, take it off the spit, carefully raise the skin, and draw it off. Then cut out the lean part of the beef, but observe not to touch either the ends or sides. Half the meat in the following manner: cut it into pieces about the size of a crown piece, put half a pint of gravy into a stew-pan an onion chopped fine, two ſpoonfuls of catchup, some pepper and salt, fix ſmall pickled cucumbers cut in thin slices, and the gravy that comes from the beef, with a little butter rolled in flour. Put in the meat, and shake it up for five minutes. Then put it on the sirloins, draw the skin carefully over, and send it to table. Garnish with lemon and pickles.

Notes

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