To force the Inside of a Sirloin of BEEF

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Forcing the inside
For the sauce
Instructions (12)
  1. Spit your sirloin.
  2. Cut off from the inside all the flesh and fat together.
  3. Take off all the flesh from the bones.
  4. Chop the meat very fine with a little beaten mace, two or three shalots, one anchovy, half a pint of red wine, a little pepper and salt.
  5. Put it on the bones again.
  6. Lay your fat and skin on again.
  7. Skewer it close.
  8. Paper it well.
  9. When roasted take off the fat.
  10. Dish up the sirloin.
  11. Pour over it a sauce made of a little red wine, a shallot, one anchovy, two or three slices of horse-radish.
  12. Serve it up.
Original Text
To force the Inſide of a Sirloin of BEEF. SPIT your surloin, then cut off from the in- side all the flesh and fat together, and then take off all the flesh from the bones, chop the meat very fine with a little beaten mace, two or three shalots, one anchovy, half a pint of red wine, a little pepper and salt, and put it on the bones again, lay your fat and skin on again, and skewer it close, and paper it well, when roasted take off the fat, and dish up the surloin, pour over it a sauce made of a little red wine, a shalo,t, one anchovy, two or three slices of horse-radish, and serve it up.
Notes
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