Aloyau zi la Broche (Roast Sirloin of Beef)

Ingredients

• Trim the joint neatly
• sprinkle the joint well with salt
• Serve with the gravy thoroughly freed from fat
• plainly boiled potatoes
• any green vegetable that is liked
• a small root of horseradish
• a gill of cream
• a tablespoonful of white wine vinegar
• a pinch of sugar
• a little salt

Method

1. 1

   Trim the joint, cover with buttered paper, and roast at a brisk fire, basting frequently.

2. 2

   Remove paper near the end, sprinkle with salt, and color well.

3. 3

   Serve with gravy, boiled potatoes, green vegetables, and horseradish sauce made by mixing grated horseradish with cream, sugar, salt, and vinegar.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 40. The excerpt below is the record exactly as published.

Aloyau zi la Broche (Roast Sirloin of Beef). — Trim the joint neatly, cover it with a buttered paper, and roast it at a clear brisk fire, basting it frequently. When nearly done, remove the paper, sprinkle the joint well with salt, and place it nearer the fire to let it get a good colour. Serve with the gravy thoroughly freed from fat. Hand round also plainly boiled potatoes, any green vegetable that is liked, and horseradish sauce in a boat, prepared as follows : Sauce Raifort (Horseradish Sauce). — Grate finely a small root of horseradish and well mix with it, off the fire, a gill of cream slightly whisked, a pinch of sugar, a little salt, and a tablespoonful of white wine vinegar

Cook this with the app: pantry check, scaling, and the assistant.