To dress the inſide of a cold Sirloin of BEEF.
CUT out all the inside (free from fat) of the
surloin in pieces as thick as your finger and about
two inches long, dredge it with a little flour, and
fry it in nice butter of a light brown, then drain
it, and toss it up in rich gravy that has been well
seasoned, with pepper, salt, shalo,t, and an an-
chovy; just before you send it up, add two spoon-
fuls of Vinegar taken from pickled capers: gar-
nish with fried oysters, or what you please.