Roast Sirloin of Beef

Ingredients

• If the Sirloin weighs ten pounds
• a cupful of broth from the stock-pot
• a little flour

Method

1. 1

   Wipe the Beef with a clean cloth and hang it on the roasting-jack.

2. 2

   Cover the fat with buttered paper.

3. 3

   Roast close to the fire for 8 minutes to seal the juices, then move it back.

4. 4

   Baste every 15 minutes with broth, then with the dripping.

5. 5

   When nearly done, replace the dripping-pan with a dish for Yorkshire Pudding.

6. 6

   Pour off fat slowly, add broth, stir, and pour into the serving dish.

7. 7

   Do not thicken the gravy.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 113. The excerpt below is the record exactly as published.

Roast Sirloin Of Beef. — If the Sirloin weighs ten pounds allow at least two hours and a half to roast it, or rather more if the weather is cold. It is a good plan to take out the fillet and cook it as a separate dish. Wipe the Beef with a clean cloth, and hang it carefully on the roasting-jack, so that it may turn round evenly. Cover the fat with a buttered paper, or it will burn, and tie the paper securely on with string till the meat is three-parts done. Have a good clear fire, and be sure in mending it to mend it at the back, or the meat will get smoked. Let the thickest part of the Beef be downwards, as in that way it will get the greatest heat of the fire. Put the meat close to the fire for eight minutes, so as to “ Seal ” the juices ; then draw it further back. Baste the beef every fifteen minutes, beginning by basting it with broth ( not water), and going on with the fresh dripping which the Sirloin will soon yield. If you begin by putting additional dripping in the dripping-pan the meat is likely to be gi'easy. When the Sirloin is nearly done take away the dripping-pan, and replace it by a dish or tin for Yorkshii’e Pudding. Pour off the whole of the fat as slowly as you can into a basin, leaving in the dripping-pan only the sediment of the gravy. Add a cupful of broth from the stock-pot to this (hot water may be used, but broth is far better), stir well, and pour into the very hot dish in which the Sirloin is to be seiwed. On no account pour the gravy over the beef, and gravy served with roast meat must never be thickened. Some people like the joint to be floured. If this is done di'edge a little flour

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