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Larded Sirloin of Beef, Jardiniere

Neatly trim a little fat from top of the lean part of a two-and-a-half-pound piece tender sirloin of beef. With the aid of a larding needle lard the surface with a few small strips larding pork. Place a mirepoix in a roasting pan, lay beef and spread two tablespoons melted lard on top, pour two tablespoons water into the pan, season with a teaspoon salt and a half teaspoon pepper. Set in oven to roast forty-five minutes, turning it over and basting once in a while. Remove, dress on a hot dish, skim fat from pan gravy, pour in one gill demi-glace and two tablespoons sherry; mix a little, boil five minutes, then strain gravy through a Chinese strainer over the sirloin. Dress a jardiniere garnishing at each end of dish and send to table.