Roast Sirloin

Ingredients

• 12 lbs. Sirloin
• Dredge the joint well with flour
• put little pieces of dripping on it
• 20 minutes’ cooking for each pound
• 20 minutes for dishing up

Method

1. 1

   Dredge the joint with flour, add dripping if not very fat.

2. 2

   Roast before a clear fire or in a moderate oven, allowing 20 minutes per pound plus 20 minutes for dishing up.

3. 3

   Start cooking closer to the fire or in a hotter oven for the first 10 minutes, then gradually cook at a steady heat.

4. 4

   Baste constantly.

5. 5

   When done, strain off fat from the dripping pan, add salt, pepper, hot water, and browning to the gravy, and pour around the joint.

6. 6

   Garnish with scraped horseradish.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 31. The excerpt below is the record exactly as published.

ROAST SIRLOIN. Aloyau Hot/. 12 lbs. Sirloin. Dredge the joint well with flour, and unless it is a very fat piece of meat, put little pieces of dripping on it. Roast it before a clear fire, or in a moderate oven, reckoning 20 minutes’ cookiim for each pound, and 20 minutes for dishing up

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