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Sirloin of Beef, Roasted

Sirloin of beef is, of all the parts, the most delicate. When the piece is very big the fire must be more moderate, as it is a long time before the middle becomes warm. If the fire is sharp, the meat will be burnt on the outside and quite raw in the middle. Another necessary observation is, that when you put the spit too low, the meat loses a great deal of the heat, receiving it only from the top: to keep down the colour, it is better to cover the joint with a few sheets of white paper, and uncover it only when the meat is nearly done. Take care, however, not to cover the meat too closely--merely paper the part that faces the fire--otherwise the beef will not be roasted, but broiled. (See also the observations in the previous paragraph, SIRLOIN OF BEEF.) SIRLOIN OF BEEF, TO CARVE. (See BEEF, SIRLOIN OF, TO CARVE).