Cassell's dictionary of cookery

Sirloin of Beef.— Choose, in the first place, a well-covered sirloin, not weighing more than twenty or twenty-four pounds — a large piece is never well roasted; the time Avhich it requires causes the outside to be too much done, while the middle remains quite raw. The meat must be covered for one hour only with paper, to prevent its taking too much colour. It is necessary to observe that for large pieces the fire must not be too sharp, or the meat will be burned before it is warm through. Just before you take it oif the spit spread some fine salt over it, and send it up very hot with gravy only. This joint is often spoiled for the next day's use by an injudicious mode of carving. If you object to the outside cut, take the brown off, and help yourself to the next ; by thus cutting it only on one side, you preserve the gravy in the meat, and the goodly appearance likewise ; by cutting it, on the contrary, down the middle of the joint, all the gravy runs out, and it remains dry and void of substance, besides exhibiting a most unseemly aspect when brought to table a second time. — Ude. Sirloin of Beef, Roasted.— The principal observation and direction required with regard to this article is, that it is of all the parts the most delicate ; and when the piece is very big the fire must be more moderate, as it is a long time before the middle becomes warm. If the fire is sharp, the meat will be burnt on the outside and quite raw in the middle. Another necessary observation is, that when you put the spit too low, the meat loses a great deal of the heat, receiving it only from the top : to keep down the colour, it is better to cover it with a few sheets of white paper, and uncover it only when the meat is nearly done. Take care, however, not to cover the meat too closely — merely paper the part that faces the fire; otherwise the beef will not be roasted, but broiled. Sirloin of Beef, To Carve {sec Beef, Sirloin of. To Carve). Skate. — The skate is a fish of the ray tribe, excellent and wholesome. It may generally be had at a comparatively low price, and perhaps on this account is not so highly esteemed as it ought to be. It is more highly valued in ! France than in England. The young skate are called "maids," and their flesh is tender and delicate. Skate improves with being kept a day or two, and should always be skinned however it is dressed. The fin or wing is the part generally used. The liver is much prized. In cool weather the skate is improved by being kept a couple of days, and is still "further improved by crimping, though it should be remembered that it will not keep so well when this is done. Skate is very unwholesome when eaten out of season. Skate (a la Sainte Menehould). — Cut the skate into neat pieces, and simmer it in white sauce till done enough. Lay the fish on a dish, sprinkle seasoned bread-crumbs over it and a little grated Parmesan or Cheshire cheese. Put it in a brisk oven, or before the fire, till the sui'faco is brightly browned, and serve hot. Skate (au beurre noir — an excellent dish). — Take about two pounds of white skate, wash