Sirloin of Beef with Jerusalem Artichokes

Lift the tenderloin from the short loin, saw the ribs from the beginning of the spine from the sirloin and remove the flat bone. Trim the sirloin into a long square shape and cook it either on an English spit, a cradle spit or else in the oven. For the latter, set the sirloin on a baking pan having a grater (Fig. 306), pour over some fat and for a sirloin weighing ten pounds allow sixty minutes for its cooking, when nearly done, salt, dress it on a dish, garnishing all around with some stewed Jerusalem artichokes (No. 2749); serve a separate sauce-boat of good thickened gravy (No. 405).