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BEEF, SIRLOIN OF, ROAST (a la St. Florentin)

Take out the suet and lay it thickly over the top of the fillet, secured down with a well-buttered paper. First tie the flap under the fillet, and make all firm before it is put to the spit. About ten minutes before it is done take off the paper, dredge the meat lightly with salt and dry flour, and baste it with butter. Serve with Robert sauce in a tureen. Probable cost of beef, 1s. per pound.