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Beef, Sirloin of, Roast

Choose a middle sirloin of eight or nine pounds weight, with as much undercut as possible. Roast it before a clear fire or in a well-ventilated oven. Cook it quickly for the first fifteen minutes to harden the surface and keep in the juices, then move it further away, or slacken the fire if you put the joint in the oven, and cook slowly. Baste continually. Strain off the dripping, put a little salt in the bottom of the pan, and pour a quarter of a pint of boiling water on it. Strain this round the meat, garnish with scraped horse-radish, and serve with horse-radish sauce and Yorkshire pudding. Time, quarter of an hour to each pound. Price of sirloin, 10d. to 1s. per pound.