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BEEF, SIRLOIN (a la Godard)

Remove the bones from about six pounds of sirloin, and pare neatly. Cut a quarter of a pound of bacon into strips about one and a half inches long. Make some holes in the meat with a wooden skewer, and insert the strips of bacon. Roll and tie firmly. Put into a braising pan one sliced onion, one sliced carrot, and a bouquet of herbs (see BOUQUET GARNI), moisten with a gill of sherry and a pint of stock, season with pepper and salt, and braise for two hours in a moderately hot oven. Skim off the fat, add half a pint of tomato sauce and one gill of brown sauce, previously warmed, and cook for another three-quarters of an hour. Take up the meat and keep hot, free the sauce from fat, and strain; boil for another ten minutes. Add the garnishing, consisting of mushroom-heads, quartered artichoke bottoms, slices of truffles, and quenelles. When these have got thoroughly hot, untie the loin of beef, dish up on a bed of mashed potatoes, and surround with the garnishing. Pour some of the sauce over the meat, and serve the remainder in a sauce-boat. Probable cost, 8s. 6d.