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Beef, Roast Sirloin of

INGRE- DIENTS. - Beef, a little salt. AVERAGE COST, 10d. per lb.

As a joint cannot be well roasted without a good fire, see that it is well made up about 3/4 hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first. Then draw it to a distance, ROAST SIRLOIN OF BEEF. and keep continually basting until the small quantity of salt over it, empty the meat is done. Dish the meat, sprinkle a dripping pan of all the dripping, pour in strain over the meat. Garnish with tufts some boiling water, stir it about, and of horseradish, and send horseradish sauce and Yorkshire pudding to table with it. beef are roasted in the same manner, allow- The rump, round, and other pieces of ing for solid joints rather more than 1 hour to every lb. to 16 lbs., about 4 or 4 hours.

TIME.-A sirloin of 10 lbs., 2 hours; 14 SEASONABLE at any time.

Note. The above is the usual method of roastjuices kept in, the meat should at first be laid ing meat; but to have it in perfection and the close to the fire, and when the outside is set and firm, drawn away to a good distance, and then left to roast very slowly. Where economy is studied, this plan would not answer, as the meat requires to be at the fire double the time of the ordinary way of cooking; consequently, double the quantity of fuel would be consumed.

BEEF, ROLLED.

Beef, Rolled, to eat like Hare. -INGREDIENTS for dish for 6 persons.- About 3 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. AVERAGE COST, 4s.

Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (see FORCEMEAT), lay it on the meat, and bind it up securely.

Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it.

TIME. A piece of 5 lbs. about 1½ hour before a brisk fire.

SEASONABLE at any time.

Beef Rolls. (Cold Meat Cookery.) - INGREDIENTS.-The remains of cold roast or boiled beef, seasoning to taste, of salt, pepper, and minced herbs; puff-paste.

Mince the beef tolerably fine with a small amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff-paste, and bake for 1/2 hour, or rather longer should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff-paste in patty-tins.

TIME. hour.

SEASONABLE at any time.