Sirloin Roast

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the sirloin

sirloin ↝ Veal, sirloin, separable lean only, raw [Lamb, Veal, and Game Products]
grate some nutmeg over it ↝ Oil, nutmeg butter [Fats and Oils]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
some parsley shred small ↝ Parsley, raw [Not included in a food category]
packthread
a little skewer

For basting and sauce

a quart of milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
sweet sauce ↝ Sweet and sour sauce [Mustard and other condiments]
red wine and butter ↝ Wine, red [Wine]
red wine and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter only ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (12)

Carefully cut the sirloin out from the bone.
Grate some nutmeg over it.
Add a few crumbs of bread, a little pepper and salt, a little lemon-peel, a little thyme, and some parsley shred small.
Roll it up tight and tie it with a packthread.
Roast it.
Put a quart of milk and a quarter of a pound of butter into the dripping-pan.
Baste the roast with the contents of the dripping-pan.
When it is enough, take it up.
Untie it.
Leave a little skewer in it to hold it together.
Serve with a little good gravy in the dish and some sweet sauce in a cup.
Optional: You may baste it with red wine and butter, or it will do very well with butter only.

Original Text

FOR the inside of a sirloin; You must carefully cut it all out from the bone, grate some nutmeg over it, a few crumbs of bread, a little pepper and salt, a little lemon-peel, a little thyme, some parsley shred small, and roll it up tight, tie it with a packthread, roast it, put a quart of milk and a quarter of a pound of butter into the dripping-pan, and baste it; when it is enough, take it up, untie it, leave a little skewer in it to hold it together, have a little good gravy in the dish, and some sweet sauce in a cup. You may baste it with red wine and butter, if you like it better; or it will do very well with butter only.

Notes

—