Middle Short Loin a la Norwood

For thirty pounds, prepare the middle short loin the same as for No. 1347, but remove most of the fat adhering to the flank, season with salt and pepper. Put the meat in an earthen dish with some carrots, onions, thyme, bay leaf and sprigs of parsley, olive oil and lemon juice. Macerate the whole for two hours, then remove the meat without the vegetables, tie the flank over the tenderloin, making a knot at each turn of the string, leaving an interval of three-quarters of an inch between each; wrap up the marinade with the short loin in several sheets of buttered paper, place it on a roast pan with some grease at the bottom of the pan, and some minced carrots and onions, adding a little water; roast in the oven; when the meat is nearly done, remove the paper, salt it and glaze, return to the oven to attain a nice color, then set it in a warm closet for about twenty minutes; it will take about two and a half hours to cook it. Dish the meat up, glaze it again, and garnish with quartered and peeled apples, previously placed in a buttered plate, lightly dredged with sugar and cooked in a hot oven. Add a garnishing of small potatoes cut olive-shaped, blanched and cooked in butter; add the vegetables from the marinade, to one quart of espagnole sauce (No. 414), and some good gravy (No. 404), reduce and skim free of fat, pass through a sieve and serve in a separate sauce-boat.