Sirloin Steak Larded

Ingredients

• a piece of four pounds of tender sirloin
• one medium-sized sliced carrot
• half a bunch of well-cleaned and pared parsley roots
• one peeled sound sliced onion
• one sprig of thyme
• one bay leaf
• a cupful of white broth

Method

1. 1

   Lard the sirloin, season with salt and pepper, and line a baking dish with pork skin, carrot, parsley roots, onion, thyme, and bay leaf.

2. 2

   Roast in the oven for thirty minutes.

3. 3

   Dress on a hot dish, add broth to the gravy, boil for two minutes, skim off fat, strain, and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 50. The excerpt below is the record exactly as published.

SIRLOIN STEAK LARDED. Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding needle, and season with salt and pepper. Line a baking dish with some pork skin, one medium-sized sliced carrot, half a bunch of well-cleaned and pared parsley roots, one peeled sound sliced onion, one sprig of thyme and a bay leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish, set on back of stove ; add a cupful of white broth

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