Sirloin
There are sceptics who deny the story of King Harry the Eighth having knighted this magnificent joint; and it is true that originally it was surloin-in French surlonge. But it was not kings alone who in the olden time had the right of dubbing knights: the general of an army could bestow the honour. The general of a feast has in like manner the right of bestowing titles of honour upon his chief dishes; and the sirloin, which is renowned over the world as the grand type of the Roast Beef of Old England, may well be left with the title which has been accorded to it for ages by many generals of many feasts.