Sirloin of Beef a la Bradford

Have a sirloin prepared and cooked as explained for chiccory and sweet souffied potatoes (No. 1356); garnish the sides with small corn fritters, and decorate the ends with corn and potato croquettes. Serve separately some good gravy (No. 404) thickened with a little brown sauce (No. 414), also a sauce-boatful of horseradish cream sauce (No. 478).

Corn Fritters.—Cut the grain through the center the whole length of the cob, and by pressing on it with the dull edge of the knife, the interior of the grains can be removed without the skins; chop the corn up fine and mingle it with a very delicate pancake batter (No. 3072), and cook it in small pancakes each two inches and a half in diameter; garnish the sides of the sirloin with them, having one overlapping the other.

Corn Croquettes.—Cut the corn as for corn fritters; mix the corn with two-thirds of its quantity of finely mashed potatoes and cream, to which add a piece of good butter, set it in a dish to get cold and then form it into cylinder-shaped croquettes one inch in diameter by two and one-quarter inches in length, dip them in beaten eggs, then in bread-crumbs and fry a fine color in hot fat, garnish the ends of the dish with these croquettes.