Sirloin of Beef with Chicory and Souffled Sweet Potatoes

Take the sirloin from a short loin, remove a part of the flank so as to give it an oblong shape; also a part of the fat, and all the sinews from the covered part. Lard it nicely with pieces of larding pork (No. 1 Fig. 52); cover the bottom of a baking pan with sliced fat pork, minced onions and carrots, and lay the sirloin on top, pouring over some good fat (clarified drippings), and add a little broth, set it in a hot oven and baste frequently while cooking; a few minutes before dishing up, salt the meat. When done arrange it on a dish, pour over some thick gravy (No. 405) and garnish it around with souffled sweet potatoes (No. 2831), serve separately a dishful of chiccory with cream (No. 2729), also some thick gravy (No. 405) in a sauce-boat.