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Sirloin of Beef

Choose, in the first place, a well-covered sirloin, not weighing more than twenty or twenty-four pounds--a large piece is never well roasted; the time which it requires causes the outside to be too much done, while the middle remains quite raw. The meat must be covered for one hour only with paper, to prevent its taking too much colour. It is necessary to observe that for large pieces the fire must not be too sharp, or the meat will be burned before it is warmed through. Just before you take it off the spit spread some fine salt over it, and send it up very hot with gravy only. This joint is often spoiled for the next day's use by an injudicious mode of carving. If you object to the outside cut, take the brown off, and help yourself to the next; by thus cutting it only on one side, you preserve the gravy in the meat, and the goodly appearance likewise; by cutting it, on the contrary, across the middle of the joint, all the gravy runs out, and it remains dry and void of substance, besides exhibiting a most unseemly aspect when brought to table a second time.