Roast Sirloin of Beef

Ingredients

• a sirloin of beef
• a hot-water tin

Method

1. 1

   Trim the meat neatly, cut away the soft pipe and superfluous suet.

2. 2

   Use a hot-water tin for baking, filling it with enough water to come just below the hole.

3. 3

   Place the meat on a stand, fat side up, and close the ventilator for five minutes.

4. 4

   Open the ventilator, baste every quarter of an hour.

5. 5

   Cook for ten minutes per pound plus ten minutes over.

6. 6

   Turn the meat halfway through cooking.

7. 7

   Sprinkle salt ten minutes before taking it up and serve very hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 88. The excerpt below is the record exactly as published.

Roast Sirloin of Beef, Mashed Potatoes. Stewed Celery. Cocoa-nut Pudding. Cheese. Brown and White Bread and Butter. Preserved Peaches. Sultana Cake. Cold Beef. Salad. Open Jam Tart. Cheese. Breakfast. — Scallops {see Note 3, March 7th) ; Pigs’ Feet left from breakfast yesterday ; B-rawn Sauce (January 15tli) ; Tea-cakes (February 14tli) ; Milk Toast (June 17th). A YEAR'S COOKERY. LOG Dinner. — Potatoe Puree (January 26tli). Roast Sirloin of Reef ■ — To Boast, or, to speak correctly, to Balce meat in the oven of a kitchener. — The majority of joints are never so good as when roasted before an open fire. This plan involves, however, such a waste of fuel that close ranges are now used, and what is very commonly called roasted meat is meat baked in an oven provided with a venti¬ lator, which allows the vapours given off by the meat to escape. Besides the ventilator, many ovens have a thermometer fastened to them, by which the heat may be regulated. To bake meat, this should reach 240° Fahr. The method of heating the oven varies with the description of the range, full instructions being given by the makers who supply the article. To bake the meat, trim it neatly, and in the case of a sirloin of beef cut away the soft pipe that runs down the bone, and the superfluous suet, leaving it about an inch deep all along. In order to keep the tin and the meat from burning, a hot- water tin

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