Baron of Beef a la St. George

The baron of beef weighs about one hundred and fifty pounds. It is the saddle of beef cut from the hip of a young and tender ox as far down as the second rib, this being pared and the thinnest part covered with slices of fat so as to have the meat of uniform thickness and cooked alike throughout. It takes about five hours to cook a baron of beef in a baker's brick oven, the best to use for large pieces of this description, after being cooked they should be put in a heater or warm place, for about two hours, to finish cooking slowly. When cooked arrange it on a large dish, garnishing on the edges with shavings of horseradish (No. 98) and the ends with Yorkshire pudding (No. 770). Serve thickened gravy (No. 405) well skimmed and strained through a fine sieve, in a separate sauce-boat, also some baked potatoes.