Roast Sirloin of Beef

Ingredients

• Six or eight pounds from the tip or second cut of the sirloin
• dredge all over with salt
• dredge all over with pepper
• dredge all over with flour
• two or three tablespoonfuls of drippings or pieces of the beef fat

Method

1. 1

   Wipe, trim, and tie or skewer the meat into shape.

2. 2

   Dredge with salt, pepper, and flour.

3. 3

   Place in a very hot oven with drippings.

4. 4

   Start with skin side down to harden juices.

5. 5

   Baste often and reduce heat.

6. 6

   Bake for 50-60 minutes for rare, or 1.25-1.5 hours for well done.

7. 7

   Add hot water if needed to prevent burning.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 131. The excerpt below is the record exactly as published.

Roast Sirloin of Beef. Six or eight pounds from the tip or second cut of the sirloin. Wipe, trim, and tie or skewer into shape. If there be a large piece of the flank, cut it off, and use it for soups or stews. If you prefer to use it for this purpose after roast- ing, draw it round underneath and fasten it with a skewer. Lay the meat on a rack in a pan, and dredge all over with salt^ pepper^ and flour. Put it in a very hot oven with two or three tahlespoonfuls of drippings or pieces of the beef fat

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